Open mackerel sandwich with fennel slaw
Take a Scandinavian approach, with an open sarnie made with rye bread and topped with smoked fish, raw fennel, capers and cream cheese
- Prep:10 mins
Cook:5 mins
- Serves 2
- Easy
Nutrition per serving
- kcal 555
- fat 44g
- saturates 15g
- carbs 19g
- sugars 3g
- fibre 6g
- protein 20g
- salt 2.5g
Ingredients
- 2 long slices rye bread
- 4 tbsp soft cheese
- 2 fillets hot smoked peppered mackerel (about 150g/5½oz), skinned and flaked
- 1 fennel bulb, cored and thinly sliced
- ½ small red onion, thinly sliced
- 2 tsp small capers
- 1 lemon, ½ juiced, ½ wedges
- 1 tbsp extra-virgin olive oil
- small bunch chives, snipped
Method
Toast the bread until crisp, then spread over the soft cheese. Divide the smoked mackerel between the toasts.
In a small bowl, mix the fennel, onion, capers, lemon juice, oil, chives and some seasoning. Spoon over the fish toasts, with lemon wedges for squeezing over.
