Smoked Cod Salad Sandwich

1
Janus Joy Miller

By
@earth2joy

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.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
2 to 4
Prep:
10 Min
Method:
No-Cook or Other

Ingredients

  • THE SALAD

  • 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
  • EVERYTHING ELSE

  • 4 large
    jewish rye bread slices
  • 4 Tbsp
    pureed baked beans
  • 8 large
    butter lettuce leaves

How to Make Smoked Cod Salad Sandwich

Step-by-Step

  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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