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
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
Cook 5 mins
- 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.
PER SERVING
555 kcalories, protein 20g, carbohydrate 19g, fat 44 g, saturated fat 15g, fibre 6g, sugar 3g, salt 2.5 g
Recipe from Good Food magazine, October 2012.
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http://www.bbcgoodfood.com/recipes/2472641/
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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
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
Cook 5 mins
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
PER SERVING
555 kcalories, protein 20g, carbohydrate 19g, fat 44 g, saturated fat 15g, fibre 6g, sugar 3g, salt 2.5 g
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23 October 2012
Frantic Flapjack rated and commented on this recipe
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