A mackerel melt is like a tuna melt, only milder and richer. In this recipe nothing in the tin goes to waste, since the oil gets incorporated into a homemade mayonnaise.
What tin of fish is best for this recipe?
Any tin of mackerel fillets in oil works well here. I prefer fillets because they are already boneless and skinless, emulating the texture of the traditional tuna melt. That being said, if you have small mackerel or even sardines, feel free to use them even with the skin and bones.
This recipe was tested with Angelo Parodi Mackerel Fillets in Olive Oil from the DayWithMei Beginner Box.
What type of cheese is best for a mackerel melt?
As the name implies, the right cheese for this recipe has got to melt. Look for cheeses that are higher in moisture and fat since they’re less likely to split when melting. Blending a low-moisture cheese with other high-moisture cheeses lends flavor without compromising texture.
This recipe was tested using a young gouda for its rich and nutty flavor, but also try one of the other cheeses below:
- Gouda
- Cheddar
- Fontina
- Edam
- Gruyere
- Provolone
- Oaxaca
- Mozzarella
- American
How to make mayo from tinned fish oil
Mayo is simply an emulsion of oil in water, stabilized with eggs. The ingredients are slowly combined with a whisk or blender until the the droplets of oil are in a stable suspension. Any oil works here, so using the oil from a tin of fish adds a little extra fish flavor and prevents perfectly good product from going to waste.
However, things don’t always go to plan. If your mayo looks a little thin or separates, don’t fret. Simply scoop out a few tablespoons of broken mayo into a separate bowl, and whisk in a tablespoon of water. Combine that back with the rest of your mayo to re-emulsify.
Looking for more tinned fish recipes? Try this Spiced Garlic Tinned Fish Spaghetti with mackerel or check out my full collection of Tinned Fish Recipes.
Mackerel Melt
Ingredients
- 1 tin mackerel fillets in olive oil
- 1/2 cup olive oil
- 1 egg yolk
- 2 Tbsp shallots chopped
- 2 Tbsp parsley chopped
- 2 Tbsp cornichons chopped
- 4 slices bread
- 4 oz melting cheese (mozz, fontina, provolone, etc.) shredded
Instructions
- Prepare the mayo by placing 1 egg yolk in a mixing bowl. Very slowly stream in oil from the tin plus 1/2 cup olive oil while whisking vigorously until thick. Season with salt and pepper to taste.
- Spread mayo on both sides of each slice of bread. Combine remaining mayo with mackerel fillets, 2 Tbsp shallots, 2 Tbsp parsley, and 2 Tbsp cornichons. Mix and break up the mackerel into smaller flakes.
- Build each sandwich with a layer of bread, shredded cheese, mackerel mix, more shredded cheese, and top with a second slice of bread.
- Cook in a pan on medium-low heat until golden brown and cheese is melted, 3-4 minutes per side.
