Smoked Cod Salad Sandwich

Janice Joy Miller


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.


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2 to 4
10 Min
No-Cook or Other



  • 8 oz
    "pastrami style" smoked codfish
  • 2 Tbsp
    finely chopped onion
  • 4 Tbsp
    almond milk yogurt
  • 2 Tbsp
    vegan mayonnaise
  • 1 medium
    lime (juiced)
  • ·
    salt & pepper

  • 4 large
    jewish rye bread slices
  • 4 Tbsp
    pureed baked beans
  • 8 large
    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.

Printable Recipe Card

About Smoked Cod Salad Sandwich

Course/Dish: Sandwiches
Main Ingredient: Fish
Regional Style: American
Dietary Needs: Dairy Free Soy Free
Other Tags: Quick & Easy Healthy

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