Open mackerel sandwich with fennel slaw

Open mackerel sandwich with fennel slaw

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Cooking time

Prep: 10 mins Cook: 5 mins

Skill level

Easy

Servings

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 info

Nutrition per serving

kcalories
555
protein
20g
carbs
19g
fat
44g
saturates
15g
fibre
6g
sugar
3g
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

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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.

Recipe from Good Food magazine, October 2012

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Comments

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Frantic Flapjack's picture
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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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