OPEN SAND­WICH SEASON

Easy Cook - - EASY COOK GOOD FOOD -

For­get the bread and fill up on fill­ings

Q Serves 2 Q Prep 10 mins Q Cook 5 mins Q £ 2.08 a por­tion Q 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. In a bowl, mix the fen­nel, onion, capers, lemon juice, oil, chives and some sea­son­ing. Spoon over the fish toasts. Serve with lemon wedges for squeez­ing over.

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