Herrings rolled with mustard & pancetta
Securing the fillets with cocktail sticks is a neat way of cooking enough fish for four without it being fiddly
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.