Balik ekmek
by
Helen Graves serves up her bright and delicious balik ekmek recipe, a delightful Turkish sandwich. As super-fresh mackerel can be tricky to source, Helen swaps fresh for smoked in this version. If you have some fresh mackerel to hand, do not hesitate to use this instead, simply pan-fried for wonderfully succulent flesh.
Ingredients
Balik ekmek
- 2 soft bread rolls, or soft Turkish bread
- 2 smoked mackerel fillets
- 1/2 lemon , to serve
- chilli flakes , Turkish
Salad
- 1 tbsp of pomegranate molasses
- 1 tbsp of white wine vinegar
- 1/2 tsp honey
- 6 tbsp of olive oil
- 1/4 iceberg lettuce , finely shredded
- 1/2 red pepper , finely sliced
- 1/2 carrot , cut into very thin strips, or grated
- 1 small red onion, finely sliced
- salt
- pepper
Yoghurt sauce
- 1 tbsp of natural yoghurt , thick
- 1 tbsp of mayonnaise
- chopped parsley , 1 small handful
Method
1
Make the salad dressing by combining the pomegranate molasses, white wine vinegar, honey, olive oil and some salt and pepper in a jar. Put the lid on and shake until well-combined
2
Mix all the salad ingredients together and add enough salad dressing to coat. Set aside
3
Mix all of the yoghurt sauce ingredients together, season and set aside
4
To assemble the sandwiches, add a layer of the yoghurt sauce followed by the smoked mackerel, broken gently into pieces (be sure to remove any bones)
5
Top with some of the salad, sprinkle with Turkish chilli flakes and close the sandwich. Serve with a wedge of lemon
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