Open mackerel sandwich with fennel slaw

• long slices rye bread↗2
• soft cheese↗4 tbsp tbsp
• fillets hot smoked peppered mackerel↗2

  (about 150g/5½oz), skinned and flaked

• fennel bulb↗1

  cored and thinly sliced

• ½ small red onion

  thinly sliced

• small caper↗2 tsp tsp
• lemon↗1

  ½ juiced, ½ wedges

• extra-virgin olive oil↗1 tbsp tbsp
• small bunch chives

  snipped

Step-by-step instructions

1. 1

   Toast the bread until crisp, then spread over the soft cheese. Divide the smoked mackerel between the toasts.

2. 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.