Open mackerel sandwich with fennel slaw
- Preparation and cooking time
- 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
- 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.