Mackerel Tartine by La Cafette
Mackerel Tartine by La Cafette
A French sandwich featuring a timeless combo
A tartine is not a fruit pastry, as the name might suggest, but a traditional French take on an open-faced sandwich, which can be topped off with a variety of sweet and savory offerings. For this interpretation from New York’s La Cafette, Chefs Jean-Marie Perrot & Sylvain Aubry combine tinned mackerel from world renowned producer José Gourmet with Beurre de Baratte, a coveted type of butter from French affineur Rodolphe Le Meunier, to create an intensely fresh sandwich that’s bursting with briny savor. La Cafette, a Brooklyn-based operation, is a small bistro with sustainably-sourced French dishes.
Mackerel Tartine by La Cafette
A tasty, refreshing version of a French classic- Prep Time : 5 min
- Cook Time : 5 min
- Total Time : 10 min
- Serves 4
Ingredients
- 2 boxes of José Gourmet Mackerel
- 4 slices of Sourdough
- 2 bunches of Watercress
- 4 Tbsp. Rodolphe Beurre de Baratte
- 1 pinch of Fleur de Sel, or sea salt
- 1/2 Lemon
- 1 Tbsp. of Murray’s Extra Virgin Olive Oil
Directions
- Toast 4 pieces of sourdough bread and spread butter on top of each while still hot.
- Gently add the mackerel on top.
- In a small bowl, mix the watercress, lemon juice, and the Fleur de Sel.
- Add the mixture on top of the mackerel, and serve.
