smoked cod salad sandwich

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By Janus Joy Miller
from Escondido, CA

Smoked cod - Costco impulse purchase - SO dry that the only options were a spreadable salad, chopped fine with plenty of time in the frig to soak up some moisture, or as a topper for soft cheese. The spicy barbecue flavor needed sweetness and tartness to round it out, hence the pureed baked beans and lime. I happened to have "sweet bean dip" portioned out in snack size baggies the freezer. Just a can of Bush's baked beans, pureed, kept on hand for late night snacks. This was my lunch today. I was surprised! Yummy! Rye bread - a must for this sandwich as the flavor pairs just right.

serves 2 to 4
prep time 10 Min
method No-Cook or Other

Ingredients For smoked cod salad sandwich

  • 8 oz
    "pastrami style" smoked codfish
  • 2 Tbsp
    finely chopped onion
  • 4 Tbsp
    almond milk yogurt
  • 2 Tbsp
    vegan mayonnaise
  • 1 md
    lime (juiced)
  • salt & pepper
  • 4 lg
    jewish rye bread slices
  • 4 Tbsp
    pureed baked beans
  • 8 lg
    butter lettuce leaves

How To Make smoked cod salad sandwich

  • 1
    Dice chop the smoked cod.
  • 2
    Add everything else from the Salad Ingredients list (lime juice, almond milk yogurt, vegan mayo, salt & pepper) and mix well. Refrigerate several hours or overnight.
  • 3
    Lightly toast the bread.
  • 4
    Spread a tablespoon of pureed baked beans on each slice.
  • 5
    Put half the cod salad mixture on two of the slices. (It makes a big sandwich.)
  • 6
    Top with half the lettuce leaves, and the other slices.
  • 7
    Cut each sandwich in half to serve.