Posh Sandwiches

HADDOCK SALAD

Complete your bagel brunch with this fresh and filling sandwich. You can use any white fish here, but good-quality haddock and crisp spring onions are a match made in fishy heaven.

SERVES 6

TAKES 25 minutes

300g (10½oz) undyed, skinless, boneless haddock fillets

3 tbsp good-quality mayonnaise

1 tsp Dijon mustard

4 spring onions (scallions), chopped

1 lemon

salt and black pepper

6 bagels

Put the fish in a shallow microwavable dish. Add 2 tablespoons of water, cover with plastic wrap and microwave for 1½–3 minutes. If you don’t have a microwave, put the fish in a shallow pan, with just enough water to cover, and cook gently until opaque and cooked through. Drain and allow to cool completely.

Flake the fish into a bowl and add the mayo, mustard and spring onions. Zest the lemon and add it to the fish mixture along with a squeeze of juice, stir and season. Add more lemon if it needs it. Split the bagels in half and toast under a hot grill until golden. Spread the white fish salad on the cut sides and serve straight away.

Pictured

REMOULADE &

PRAWN PO’BOY

The po’boy, or ‘poor boy’, harks from New Orleans, where flavour is king and fresh, fried fish is everywhere.

SERVES 2

TAKES 30 minutes

For the remoulade sauce

3 tbsp good-quality mayonnaise

2 tsp wholegrain mustard

¼ tsp hot sauce, plus extra to serve

¼ tsp paprika

1 tsp capers, finely chopped

1 spring onion (scallion), finely chopped

salt and black pepper

50g (1¾oz) plain (all-purpose) flour

75g (2½oz) fine polenta (grits)

1 tsp cayenne pepper

1 tsp garlic powder

1 tsp paprika

½ tsp celery salt

salt and black pepper

1 medium egg

500ml (17fl oz) vegetable oil

150g (5½oz) raw king prawns (shrimps)

2 sub rolls or soft baguettes

¼ iceberg lettuce, shredded

2 ripe tomatoes, sliced

lemon wedges, to serve

Start by making the remoulade sauce. In a small bowl, mix the mayo, mustard, hot sauce, paprika, capers and spring onion together. Season well and set aside.

Mix the flour, polenta and spices in a baking dish and season. Crack the egg into a separate bowl and whisk with a fork.

Heat the oil in a high-sided pan over a medium–high heat. Dip the prawns in the flour mixture, coating fully and shaking off any excess. Dip immediately into the beaten egg, again shaking off any excess, then plunge back into the seasoned flour.

Test whether the oil is hot enough by dropping in a cube of bread – it should bubble and turn golden in about 30 seconds. Carefully lower the prawns into the hot oil and cook in batches, being careful not to overcrowd the pan. When the prawns float to the surface (they will take 2–3 minutes), scoop them out with a slotted spoon, drain on kitchen paper and sprinkle with salt.

To serve, split the rolls in half lengthways. Spread the cut sides with remoulade sauce, add some lettuce and tomatoes, then pile with crispy fried prawns. Serve with lemon wedges for squeezing and extra hot sauce, if liked.

TARTARE SAUCE &

FISH FINGERS

When you’re hungry and pushed for time there is nothing better than a fish finger butty. Keep a stash of fish fingers in your freezer for a quick dinner, lunch or the perfect hangover cure.

SERVES 2

TAKES 15 minutes

6 large or 8 small fish fingers

For the tartare sauce

2 heaped tbsp good-quality mayonnaise

½ shallot, finely chopped

1 dill pickle, finely chopped

1 tbsp capers, drained

few sprigs of dill, roughly chopped

4 thick slices white bread

¼ iceberg lettuce, shredded

Cook the fish fingers according to packet instructions.

Mix the mayo, shallot, pickle, capers and dill together. Lay the bread on a board and spread each slice with the tartare sauce. Pile the lettuce on two pieces, top with the cooked fish fingers, then sandwich the two slices together and devour.

AVOCADO WITH

PRAWN COCKTAIL

A retro classic brought up to date with a kick of chilli heat and slices of creamy avocado. Any table looks posher with a platter of prawn sandwiches.

SERVES 4

TAKES 15 minutes

3 tbsp good-quality mayonnaise

1 tbsp tomato ketchup

1 tbsp Sriracha chilli sauce

300g (10½oz) cooked and peeled North Atlantic prawns (shrimps)

salt and black pepper

8 slices wholegrain brown bread

¼ iceberg lettuce, shredded

1 spring onion (scallion), thinly sliced

1 ripe avocado, peeled and stoned

In a bowl, mix the mayo, ketchup and chilli sauce to make a cocktail sauce. Drain the prawns to remove any excess liquid. Toss with the sauce, season and set aside.

Lay four slices of bread on a board and divide the prawn cocktail between the slices. Scatter over the lettuce and spring onion. Thinly slice the avocado and lay on top of the lettuce. Sandwich with the top half of the bread, cut into triangles and serve immediately.

LOBSTER

ROLLS

Traditional lobster rolls are buttery and crisp at the edges and pillowy-soft in the centre. Lobster is a real treat but you could also try this recipe with some chopped-up, cooked king prawns instead.

SERVES 2

TAKES 20 minutes

1 cooked lobster

1 celery stick, finely chopped

1 spring onion (scallion), finely chopped

1 tbsp chopped chives

2–3 tbsp good-quality mayonnaise

½ lemon

salt and black pepper

2–4 brioche hotdog rolls (depending on their size)

1 tbsp softened butter

Gently crack your lobster with a rolling pin and remove the meat from the tail-end. Pull out the claw meat and the meat inside the knuckles, then discard the shell. Cut the lobster meat into bite-sized pieces and transfer to a bowl.

Add the celery and spring onion to the lobster along with the chives, mayo and a good squeeze of lemon juice. Taste and season with a little salt and plenty of black pepper. Set aside.

Spread the outsides of the brioche rolls with butter. Heat a large, non-stick frying pan over a medium–high heat and fry the rolls all over for 1–2 minutes, until golden and crisp.

Remove from the pan, split the rolls down the middle and pile in the lobster mixture. Serve immediately with plenty of napkins.

PINK ONIONS &

PICKLED HERRING

You can make all the components of these open sandwiches in advance and assemble just before serving.

SERVES 4

TAKES 15 minutes

1 small red onion, finely sliced

juice ½ lemon

¼ tsp caster (superfine) sugar

4 heaped tbsp crème fraîche

handful chives

handful dill, finely chopped, plus a few fronds for garnish

salt and black pepper

¼ small red cabbage, finely shredded

4 large slices dark rye bread

240g (9oz) pickled herring, drained and chopped

Put the onion in a small bowl with the lemon juice and stir in the sugar. Cover and set aside.

In a separate bowl, mix the crème fraîche with the herbs and plenty of seasoning.

Add the cabbage to a third bowl and pour over a little of the liquid from the pickled onion, along with a good pinch of salt. Toss to coat and leave to stand for a few minutes.

Meanwhile, lightly toast the rye bread on both sides, then spread with the herby crème fraîche. Lift the cabbage out of the bowl, shaking to remove any excess liquid. Pile on top of the crème fraîche, followed by the pickled herring. Remove the onion with a slotted spoon and scatter over the top of the herring along with a few dill fronds. Eat immediately.

PICKLED CUCUMBER &

SMOKED TROUT

These rolls make for a sophisticated light lunch. You could make double the dill mustard dressing and keep it in the fridge to dress any salad leaves before serving.

SERVES 4

TAKES 15 minutes

For the dill mustard dressing

3 tbsp light olive oil

1½ tbsp white wine vinegar, plus a drizzle

1 tbsp Dijon mustard

¼ tsp caster (superfine) sugar

handful dill, finely chopped

salt and black pepper

For the cucumber salad

2 small cucumbers, thinly sliced

1 dill pickle, thinly sliced

1 shallot, thinly sliced

4 brown bread rolls

4 tbsp cream cheese

250g (9oz) hot-smoked trout

Start by making the dressing. In a small bowl, whisk the oil, vinegar, mustard and sugar until combined and emulsified – the dressing should look yellow and creamy. Stir in most of the dill, reserving some for sprinkling, and season.

To make the salad, tip the cucumbers, dill pickle and shallot into the bowl with the dressing and leave to stand for 5 minutes.

Cut the rolls in half. Lightly toast the cut sides of the rolls under a hot grill. Remove and spread each bottom half with 1 tablespoon of cream cheese. Flake over the trout, then spoon over the cucumber salad and any dressing. Sprinkle with the reserved dill, sandwich with the top of the rolls and serve immediately.

THE ULTIMATE

TUNA MAYO

Forget those bland tuna sandwiches of old. These are the ultimate tuna sarnies, packed full of big flavours and bold colours. A feast for the eyes and the belly.

SERVES 4

TAKES 20 minutes

3 medium eggs

2 x 200-g (7-oz) cans tuna in oil, drained

4 tbsp good-quality mayonnaise

1 tbsp Dijon mustard

salt and black pepper

6 cornichons, finely chopped

½ red onion, finely chopped

2 cooked beetroots (beets), finely chopped

1 large crusty ciabatta loaf

100g (3½oz) watercress, or other salad leaves

Cook the eggs in a pan of boiling water for 8 minutes. Drain and run under cold water until completely cool, then peel and set aside.

Flake the tuna into a bowl and add 3 tablespoons of the mayo, the mustard, a little salt and plenty of black pepper. Stir in the cornichons and red onion, then gently fold through the beetroot – you want a light mottled pink mixture.

Split the ciabatta loaf in half lengthways and spread with the remaining mayo on both sides. Thinly slice the hard-boiled eggs and lay on the bottom layer. Top with a generous layer of tuna, followed by handfuls of green leaves. Cut into thick slices and serve.

PROVENÇAL

PAN BAGNAT

The perfect food to pack up for a seaside picnic, this sandwich really benefits from sitting around for an hour or so to allow all of the classic niçoise flavours to meld and the bread to soak up the juices.

SERVES 4

TAKES 20 minutes, plus standing

4 medium eggs

6 baby potatoes

6 anchovy fillets, finely chopped

2 tbsp capers, roughly chopped

1 garlic clove, crushed

1 tbsp Dijon mustard

3 tbsp olive oil

2 tbsp red wine vinegar

1 shallot, finely chopped

200g (7oz) mixed pitted olives, roughly chopped

cracked black pepper

2 large ciabatta loaves

large handful parsley, chopped

2 red (bell) peppers from a jar, drained and sliced

2 x 200-g (7-oz) cans tuna fish in oil, drained

2 large ripe tomatoes, sliced

Cook the eggs and potatoes in a large pan of boiling, salted water for 9 minutes. Check the potatoes – they should be tender. If they are still hard, remove the eggs and carry on cooking the potatoes until easily pierced with a sharp knife. Drain and run under cold running water to cool. Drain again, then peel the eggs. Thinly slice the potatoes and the eggs. Set aside.

In a bowl, mix the anchovies, capers, garlic and mustard. Whisk in the oil and vinegar. Fold in the shallot and olives, and season with black pepper.

Split the ciabatta loaves in half lengthways. Stir the parsley into the anchovy mixture, then spread most of it over the cut sides of the bread. Arrange the sliced eggs and potatoes over one side, followed by the red peppers, then drizzle over a little of the remaining dressing. Flake the tuna onto the other side of the bread and drizzle with the remaining dressing. Lay the tomatoes on top. Carefully sandwich the two halves together and wrap tightly in plastic wrap. Leave to stand at room temperature for 1 hour, or chill until ready to slice and serve.

CRAB

MIMOSA

Possibly the poshest of all the seafood salads, traditionally delicately layered up in a bowl and adorned with finely chopped egg whites and sieved yolks. The yolk is said to emulate the pretty flowers of the mimosa tree.

SERVES 4

TAKES 20 minutes

2 medium eggs

2 tbsp good-quality mayonnaise

1 tsp Dijon mustard

1 spring onion (scallion), finely chopped

pinch paprika

4 slices buttery brioche bread

1 small ripe avocado, halved, stoned and peeled

1 tomato, deseeded and finely chopped

150g (5½oz) white crab meat (use white and brown if you prefer)

Cook the eggs in a pan of boiling water for 8 minutes, then run under cold water until completely cool. Drain, peel and halve the eggs. Carefully scoop out the yolks, leaving no traces of yellow in the white. Push the yolks through a sieve or finely chop and collect in a small bowl. Finely chop the whites and set aside in a separate bowl.

Mix the mayo, mustard, spring onion and paprika together. Lightly toast the bread on both sides under a hot grill, then spread with the mayo mixture. Finely slice the avocado and fan it over the bread. Scatter with tomato, then flake over the crab meat and egg whites. Finally, finish with the sieved egg yolks. Serve immediately.

MADRID-STYLE CRISPY

SQUID ROLLS

You can’t visit Madrid without devouring a crusty white roll stuffed with freshly fried calamari. This recipe is made a little bit posher with the addition of yet more Spanish flavours – a smoky aïoli and deep-fried garlic and chilli.

SERVES 4

TAKES 30 minutes

For the smoky aïoli

5 tbsp good-quality mayonnaise

1 tsp smoked, sweet paprika

1 small garlic clove, crushed

salt and black pepper

500g (1lb 2oz) squid (get your fishmonger to gut and clean it for you)

100g (3½oz) cornflour (cornstarch)

100g (3½oz) plain (all-purpose) flour

1 litre (1¾ pints) vegetable oil

2 red chillies, thinly sliced on the diagonal

2 large garlic cloves, thinly sliced

4 crusty white rolls

lemon wedges, to serve

Start by making the smoky aïoli. In a bowl, mix the mayo, paprika and garlic together. Season, then cover and set aside.

Cut the squid into 5-mm rings. In a baking dish, mix the flours with plenty of seasoning. Heat the oil to 180°C (355°F) in a high-sided pan over a medium–high heat, or test with a cube of bread (it should bubble and turn golden in 20 seconds). Tip the squid into the seasoned flour and toss to completely coat. Fry in batches until crisp and floating to the surface. Remove with a slotted spoon, drain on kitchen paper and sprinkle with salt.

Fry the chillies and garlic in the hot oil for about 1 minute, or until golden and softened. Remove with a slotted spoon and scatter over the squid.

Split the bread rolls in half and spread with smoky aïoli. Divide the squid, chillies and garlic between the rolls and serve with lemon wedges alongside for squeezing.