Balyk-ekmek with mackerel

Bake the tomato in the oven. Carefully remove the stem, salt the resulting cavity, and place the tomato in an oven preheated to 180 degrees for 20-25 minutes.

Mix the flesh of the baked tomato and cream cheese in a one-to-one ratio.

Remove the bones from the mackerel fillet.

Cut the fillet in half.

Pour olive or sunflower oil into a well-heated pan.

Salt the fillet.

Place the mackerel in the pan skin side down.

While the fish is frying, prepare the salad. Cut half a tomato into half rings.

Remove the core from the onion and slice it into half rings.

Cut the cucumber into half-moons.

Combine the vegetables in a bowl, drizzle with olive oil, and sprinkle with sumac and black pepper.

After three minutes, flip the fish – let it sit in the pan for another minute.

Cut half of the baguette in half and spread cream cheese with tomatoes on both sides.

Place the mackerel on the bottom part of the baguette.

Place the salad on top of the fish.

Water the salad with lemon.

Cover with the second half of the baguette.

Place the sandwich on a warm skillet for a minute.