Open mackerel sandwich with fennel slaw
• Serves 2 • Prep 10 mins • Cook 5 mins • £2.08 a portion • 555 kcals, 44g fat, 15g sat. fat, 3g sugar
2 long slices rye bread 4 tbsp soft cheese 2 fillets hot smoked peppered mackerel
(about 150g), 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 cut into wedges 1 tbsp extra virgin olive oil small bunch chives, snipped
Toast the bread until crisp, then spread with the soft cheese. Divide the smoked mackerel between the toasts. a bowl mix the fennel
In , , onion, capers, lemon juice, oil, chives and some seasoning. Spoon over the fish toasts. Serve with lemon wedges…
