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


  • 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


  1. Toast the bread until crisp, then spread over the soft cheese. Divide the smoked mackerel between the toasts.

  2. 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.

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