OPEN SANDWICH SEASON
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.