Smoked mackerel with fennel and apple open sandwich

  • Preparation time: 10 minutes
  • Cooking time: 0 minutes
  • Total time: 10

Serves: 4


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.