The Fork & Fin® Dill Pickle Bahn Mi Super Sub

Name: The Fork & Fin® Dill Pickle Bahn Mi Super Sub | Recipes | Trident Seafoods
Yield: 8 servings
Ingredients: 1 1/2 cups julienned daikon radish; 1 each large carrot, julienned; 1/4 cup sugar; 1 tablespoon kosher salt; 1/2 cup rice vinegar; 1 cup water; 4 ounce pate (optional); 1/2 cup mayonnaise; 1 each long baguette, split lengthwise and lightly toasted; 1 cup shredded purple cabbage; 8 pieces The Fork & Fin® Food Truck Breaded Appetizers Dill Pickle Style; 1/4 each English cucumber, shaved into ribbons with peeler; 2 each Fresno or red jalapeno peppers, thinly sliced crosswise; 12 stems cilantro

30 minutes 8 servings

Ingredients

1 1/2 cups julienned daikon radish
1 each large carrot, julienned
1/4 cup sugar
1 tablespoon kosher salt
1/2 cup rice vinegar
1 cup water
4 ounce pate (optional)
1/2 cup mayonnaise
1 each long baguette, split lengthwise and lightly toasted
1 cup shredded purple cabbage
8 pieces The Fork & Fin® Food Truck Breaded Appetizers Dill Pickle Style
1/4 each English cucumber, shaved into ribbons with peeler
2 each Fresno or red jalapeno peppers, thinly sliced crosswise
12 stems cilantro

Directions

Prepare fish according to package instructions
In a large bowl combine the daikon, carrot, sugar and salt. Mix well with your hands to work the sugar and salt into the vegetables. Stir in the vinegar and water and set aside.
In a small bowl or small food processor, combine the pate (if using) and mayonnaise.
To assemble, spread the pate mixture or mayonnaise on the cut sides of the bread. Spread the cabbage on the bottom, and cover with the fish, cucumbers, drained daikon and carrot, peppers and cilantro.
Cover with the top of the bread, cut into 6 pieces and serve.