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.
serves2 to 4
prep time10 Min
methodNo-Cook or Other
Ingredients For smoked cod salad sandwich
"pastrami style" smoked codfish
finely chopped onion
almond milk yogurt
salt & pepper
jewish rye bread slices
pureed baked beans
butter lettuce leaves
How To Make smoked cod salad sandwich
Dice chop the smoked cod.
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.
Lightly toast the bread.
Spread a tablespoon of pureed baked beans on each slice.
Put half the cod salad mixture on two of the slices. (It makes a big sandwich.)
Top with half the lettuce leaves, and the other slices.
Cut each sandwich in half to serve.
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