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![Mackerel, Cucumber & Labne Sandwich on Rye](
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Mackerel, Cucumber & Labne Sandwich on Rye
This sandwich is like a grown up, more Eastern European leaning tea time sandwich. Dense rye bread is slathered with a garlicky, dill laced labne, before being piled high with a mini mountain of sliced cucumber and meaty mackerel.
Serves 1, but please double or triple the recipe if you are feeding plenty
Ingredients
⅓ cup labne, store bought or homemade
1 garlic clove
2 tablespoons chopped dill
1 teaspoon lemon juice
Salt to season
½ small cucumber, thinly sliced
1 tin Fishwife smoked mackerel
2 slices whole-grain rye bread
Instructions
If you are making your own labne, please refer to this recipe and omit the seasoning.
Microplane the garlic clove into a bowl and submerge in the lemon juice. Set aside for 5 minutes to allow the garlic’s punch to mellow. Add the labne, dill and a generous pinch of salt to the bowl. Mix to combine and taste for seasoning - the spread should be akin to a thick, herbed cream cheese, but should taste brighter and zestier. If the flavors don’t pop, add an extra pinch of salt.
Season the cucumber slices with a small pinch of flaky salt.
Lather both pieces of bread in the dill-laced-labne, then layer on the cucumbers. Flake the mackerel into bite size pieces and layer it on top of the cucumbers. Close the two pieces of bread like you’re closing a book, securing all of the goodness inside, then cut the sandwich into halves or quarters.
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