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Smoked mackerel with fennel and apple open sandwich
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100g frozen garden peas, defrosted
2 tsp chopped chives
1 tsp chopped tarragon
½ lemon, juice
1½ tsp olive oil
4 thin slices dark rye bread, buttered
1 large smoked mackerel fillet (about 100g), skinned
¼ fennel bulb, tough outer leaves discarded
¼ granny smith apple
1. Crush the peas with a fork, stir in the chives and tarragon, a few drops of lemon juice and 1 tsp olive oil; season. Spread the pea mixture evenly over the buttered bread and flake a generous amount of mackerel on top of each.
2. Slice the fennel and apple very finely (use a mandolin if possible) and mix in a bowl with a squeeze more lemon juice and the remaining ½ tsp olive oil; season. Divide between the sandwiches and garnish with dill sprigs, if liked.
This recipe by Bronte Aurell of London’s Scandinavian Kitchen first appeared in Waitrose Kitchen magazine, April 2015. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in April 2015.