|Mackerel (mackerel can)||180g (drained weight for one can)|
|Yuzu mayonnaise||15g (ingredients listed separately)|
|Thai fish sauce||1tablespoon|
|Black pepper||a sprinkle|
|Drained liquids from the mackerel can||36g|
|Grapeseed oil||120cc (or may be substituted with vegetable oil)|
|White wine vinegar||2/3tablespoon|
Slice the carrot and radish into 3 mm strips, sprinkle salt and massage in.
Combine lemon juice, Thai fish sauce, sugar and salt, mix well, pour on step 1 and toss.
Cut the baguette horizontally and lightly toast with a toaster.
Spread butter on the cut area of the baguette, and sandwich step 2 and the mackerel before drizzling with yuzu mayonnaise.
Add coriander to taste and serve.
Combine room-temperature egg yolk, mustard and salt into a bowl and mix.
Add grapeseed oil a little at a time to prevent separation and mix.
As the mixture solidifies, add the drained liquids from the mackerel can and white wine vinegar a little at a time while mixing.
The mayonnaise is completed when the mix thickens (adjust the thickness with moisture and the amount of oil added).
When substituting salad oil for the mayonnaise, please note that storing in the refrigerator may cause the mixture to thicken. Using olive oil for mayonnaise is not recommended, as olive oil does not emulsify well. Adding vinegar in the later step of making mayonnaise will prevent the mixture from separating.