Open mackerel sandwich with fennel slaw
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
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