Open mackerel sandwich with fennel slaw
- Jennifer Joyce
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Serves 2
Easy
Prep: 10 mins
Cook: 5 mins
A star rating of 5 out of 5.4 ratingsRate
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Take a Scandinavian approach, with an open sarnie made with rye bread and topped with smoked fish, raw fennel, capers and cream cheese
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Ingredients
Nutrition
Units:
MetricUS
-
2 long slices rye bread
-
4 tbsp soft cheese
-
2 fillets hot smoked peppered mackerel
(about 150g/5½oz), skinned and flaked
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1 fennel bulb
cored and thinly sliced
-
½ small red onion
thinly sliced
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2 tsp small caper
-
1 lemon
½ juiced, ½ wedges
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1 tbsp extra-virgin olive oil
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small bunch chives
snipped
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Nutrition: per serving
- kcal555
- fat44g
- saturates15g
- carbs19g
- sugars3g
- fibre6g
- protein20g
- salt2.5g
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Method
-
step 1
Toast the bread until crisp, then spread over the soft cheese. Divide the smoked mackerel between the toasts.
-
step 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.
Recipe from Good Food magazine, October 2012
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A star rating of 5 out of 5.4 ratings
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