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Open Mackerel Sandwich with Fennel Slaw

It can be fairly said that mackerel is ‘a real fish lover’s fish’ (this per the Duck Trap brand package), but while this oily fish DOES have a big, strong flavor, the tangy fennel slaw here provides a delightful counterbalance — to lip-smacking effect! GoodFood Magazine suggests that this recipe is good for a lazy lunch, and while it would be indeed, we find that we enjoy throwing this together when we’re short on time, but still wanting a fully satisfying supper.

If you have a mandoline, use it here to achieve paper-thin slices of the fennel and red onion; but if not, use a good sharp knife to get the thinnest slices possible by hand.

Open Mackerel Sandwich with Fennel Slaw

2 long slices rye bread
4 tbs. cream cheese
1 fillet hot-smoked peppered mackerel (about 4 oz.), skinned and flaked
1 fennel bulb, cored and thinly sliced
½ small red onion, thinly sliced
2 tsp. small capers
Juice of ½ lemon, the other half cut into wedges for serving
1 tbs. extra-virgin olive oil
small bunch chives, snipped

In a small bowl, mix the fennel, onion, capers, lemon juice, oil, and a little salt.

Toast the bread until crisp, then spread over the cream cheese. Divide the smoked mackerel between the toasts. Spoon over the fennel slaw, sprinkle with the chives and some freshly ground black pepper. Serve with lemon wedges for squeezing over. Serves 2.

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