OPEN MACKEREL SANDWICH WITH FENNEL SLAW

Open mackerel sandwich with fennel slaw image

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

Provided by Jennifer Joyce

Time 15m

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 555 calories, Fat 44 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 20 grams protein, Sodium 2.5 milligram of sodium