Open Mackerel Sandwich with Fennel Slaw
Crispy rye toast topped with soft cheese, flaked hot smoked mackerel, and a bright fennel slaw dressed with lemon juice, capers, and chives. Served open-faced with lemon wedges for squeezing. Quick, elegant, and packed with briny, smoky flavors.
Ingredients
- 2 slice rye bread
- 4 tbsp soft cheesecrème fraîche1:1dairydairy-free
tangier, less rich
- 2 fillet hot smoked peppered mackerel, skinned and flaked
- 1 whole fennel bulb, cored and thinly sliced
- ½ whole small red onion, thinly sliced
- 2 tsp capers
- 1 whole lemon, halved for juice and wedges
- 1 tbsp extra-virgin olive oil
- 1 bunch chives, snipped
- seasoning(optional)
Instructions
- 1
Toast the rye bread until crisp.
- 2
Spread soft cheese over the toasted bread.
- 3
Divide the skinned and flaked smoked mackerel between the toasts.
- 4
Mix fennel, red onion, capers, lemon juice, olive oil, chives, and seasoning in a small bowl.
- 5
Spoon the fennel slaw over the fish toasts.
- 6
Serve with lemon wedges for squeezing.
Tips
Use truly hot smoked mackerel for depth; cold smoked will be too delicate for this preparation.
Slice fennel paper-thin on a mandoline for the best texture and rapid absorption of dressing.
Good to Know
Bread and slaw components best kept separate; assemble immediately before serving.
Slaw can be dressed up to 2 hours ahead; toast bread and assemble within 15 minutes of serving.
Serve on a plate with lemon wedges on the side. Eat with knife and fork.
Common Mistakes
Do not over-toast the bread to avoid it becoming too hard to eat with soft toppings.
Do not dress the slaw more than a few hours ahead to avoid excess liquid release from fennel.
Substitutions
Dairy-Free Swaps
tangier, less rich
Gluten-Free Swaps
General Alternatives
milder, delicate