Two words: mackerel salad.
If you are like me - and I'm beginning to realize that no, not many people are - you'll find yourself wandering the aisles of a bodega or corner market late at night after a few drinks and before you know it you will be waking up the next morning wondering what it is you thought you were going to make with canned olives, string cheese and sardines.
By the way: I love sardines.
But when I bought a can of mackerel in water the other night, I wasn't surprised the next day, and I did know exactly what I had in mind: mackerel salad.
Mackerels are sold whole in a 12 oz. can, avec skin and bones but sans head, tail and guts. Don't worry about the skin or the bones; the skin - that's flavor! And the bones are so stewed and brittle that they crumble easily, making them hardly noticeable in the final product.
- 1 12 ounce can of mackerels in water, drained (reserve the water for...I'm not sure, be creative)
- 1 heart of a small stalk of celery, chopped. Leaves and all. Just the heart.
- 1/2 small red onion, small dice
- 1 1/2 tablespoon of whole grain mustard (guess which one I like)
- 1/4 cup of mayonnaise (we at Chowbacca! swear by Best Food's Real Mayonnaise
- 1 tablespoon capers
- Fresh cracked pepper to taste
- Optional: dry or fresh dill, chopped
I find that it's best having rested overnight, letting everything meld together a little.
I like mine on a California-style sandwich: toasted, buttered dinner roll; mackerel salad; and avocado.