Open mackerel sandwich with fennel slaw

Open mackerel sandwich with fennel slaw

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(1 ratings)

Prep: 10 mins Cook: 5 mins

Easy

Serves 2
Take a Scandinavian approach, with an open sarnie made with rye bread and topped with smoked fish, raw fennel, capers and cream cheese

Nutrition and extra info

Nutrition: per serving

  • kcal555
  • fat44g
  • saturates15g
  • carbs19g
  • sugars3g
  • fibre6g
  • protein20g
  • salt2.5g
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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
    Mackerel

    Mackerel

    Mackerel is a firm-fleshed, torpedo-shaped sea fish. Whole mackerel weigh in around 10-12oz (…

  • 1 fennel bulb, cored and thinly sliced
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…

  • ½ small red onion, thinly sliced
  • 2 tsp small caper
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 1 lemon, ½ juiced, ½ wedges
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tbsp extra-virgin olive oil
  • small bunch chives, snipped

Method

  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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Comments, questions and tips

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Comments (1)

Frantic Flapjack's picture
5

Didn't expect much from this but it tasted delicious. Used homemade rye bread. Left out the fennel and capers and also sprinkled cress on top along with the chives. Lovely!

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