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
Serves 2
Easy
Prep:
Cook:
Take a Scandinavian approach, with an open sarnie made with rye bread and topped with smoked fish, raw fennel, capers and cream cheese
Skip to ingredients
- 2 long slices rye bread
- 4 tbsp soft cheese
- 2 fillets hot smoked peppered mackerel(about 150g/5½oz), skinned and flaked
- 1 fennel bulbcored and thinly sliced
- ½ small red onionthinly sliced
- 2 tsp small caper
- 1 lemon½ juiced, ½ wedges
- 1 tbsp extra-virgin olive oil
- small bunch chivessnipped
Nutrition: per serving
- kcal555
- fat44g
- saturates15g
- carbs19g
- sugars3g
- fibre6g
- protein20g
- salt2.5g
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.
