Open Mackerel Sandwich With Fennel Slaw
This enticing recipe combines the smoky flavor of peppered mackerel with the freshness of fennel and zesty lemon, all piled onto crisp rye toast slathered with creamy soft cheese. A burst of capers and chives adds a delightful finish to this delicious dish.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
5M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 555 calories
- Fat Content: 44 grams fat
- Saturated Fat Content: 15 grams saturated fat
- Carbohydrate Content: 19 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 20 grams protein
- Sodium Content: 2.5 milligram of sodium
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