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
Open mackerel sandwich with fennel slaw
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
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
Method
- 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.
