• Course: Main Course
• Features: Make-Ahead Recipes

Ingredients:

• 1 pound skinned Spanish or Boston (not king) mackerel fillets
• Freshly squeezed juice from 1/2 lemon (at least 2 tablespoons)
• 2 sprigs thyme
• Salt
• 4 potato rolls
• 1/4 cup regular or low-fat mayonnaise (do not use nonfat)
• 1 teaspoon ground mace
• 1 rib celery, cut into small dice
• 1 shallot, cut into small dice
• 2 tablespoons canola oil or melted butter, for brushing the rolls

Directions:

Place the fillets in a skillet just large enough to fit them in a single layer. Add the lemon juice and thyme and season with salt to taste. Barely cover the fillets with cold water and place over medium heat. Cook for 8 minutes, then remove from the heat. Check the doneness of the fillets. If they are still not quite cooked through, let them sit in the water for another few minutes; the residual heat will continue to cook them. Drain and discard the cooking liquid and herbs; transfer the fillets to a plate. Cover loosely and refrigerate until they are completely chilled. They will keep for up to a day before they begin to lose flavor.

Position the top oven rack 4 to 6 inches from the broiling element; preheat the broiler. Place the potato rolls on a baking sheet so the insides are well exposed.

Combine the mayonnaise, mace, celery, shallot and a little salt in a mixing bowl, then flake in the chilled mackerel. Gently mix by hand to coat the fish evenly.

Brush the insides of the potato rolls with the oil or melted butter; place under the broiler. Broil just until golden brown. Transfer the rolls to a clean work surface.

Divide the mackerel mixture among the warm rolls, heaping it in the center of each. Serve immediately.

Recipe Source:

Adapted from "For Cod and Country," by Barton Seaver (Sterling Epicure, 2011).

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