Open mackerel sandwich with fennel slaw
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- Preparation and cooking time
- Prep:
- Cook:
- 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
| Nutrient | Unit |
|---|---|
| kcal | 555 |
| fat | 44g |
| saturates | 15g |
| carbs | 19g |
| sugars | 3g |
| fibre | 6g |
| protein | 20g |
| 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 caper
- 1 lemon , ½ juiced, ½ wedges
- 1 tbsp extra-virgin olive oil
- small bunch chives , snipped
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.
Goes well with
Recipe from Good Food magazine, October 2012
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