• Smoked peppered mackerel sandwich with red onion and cucumber pickle

    By Brett Gentles Serves: 4
    Cooking Time: 35 minutes


    • Wasabi mayonnaise
    • 1 egg
    • 30ml (2 tbsp) wasabi powder
    • 10ml (2 tsp) Dijon mustard
    • salt and freshly ground black pepper, to taste
    • 10ml (2 tsp) red wine vinegar
    • 500ml (2 cups) sunflower oil
    • Red onion and cucumber pickle
    • 1 cucumber
    • 1 red onion
    • 5ml (1 tsp) brown mustard seeds
    • 5ml (1 tsp) celery seeds
    • 100ml white wine or rice wine vinegar
    • 60ml (¼ cup) white sugar
    • salt, to taste
    • To serve
    • 1 loaf artisanal bread
    • 1 large ripe avocado
    • salt and freshly ground black pepper, to taste
    • 100g rocket
    • 400g smoked peppered
    • mackerel fillets
    • lemon zest, to garnish
    • microherbs, to garnish



    For the wasabi mayonnaise, place the egg, wasabi powder, Dijon mustard, salt, pepper and red wine vinegar in a food processor. With the motor running, slowly drizzle the sunflower oil into the mixture until it becomes thick and glossy. If the mayonnaise becomes too thick, simply add a tablespoon of boiling water to loosen it a little. The hot water also stabilises the mayonnaise and helps to prevent it from splitting.


    For the red onion and cucumber pickle, slice the cucumber into 0,5cmthick rounds and place in a bowl. Finely slice the onion and add to the cucumber. In a saucepan over medium heat, toast the mustard and celery seeds until the seeds start to pop. Remove from heat and add the vinegar and sugar. Season with salt and pour over the cucumber and red onion. The pickle is ready to use.


    Cut 4 – 6 slices of bread from the loaf. Slice up the avocado, season to taste and arrange the slices on the bread. Drizzle over the wasabi mayonnaise and top with fresh rocket leaves. Remove the smoked mackerel from its packaging and divide among the slices of bread, discarding any bones. Finish the sarnies with a dollop of red onion and cucumber pickle and garnish with lemon zest and microherbs.

    Cook’s tip: The wasabi mayonnaise keeps in the fridge for up to a week. Chances are it will be eaten long before that!