Smoked Mackerel, Fennel and Orange Open Sandwich

Serves: 1

Prep: 5 mins

METHOD:

Spread a thin layer of creamed horseradish on the bread, top with mackerel and fennel slices

Sprinkle with the orange zest and fennel fronds then squeeze some juice from the orange on top

Season to taste

INGREDIENTS:

• 1 smoked mackerel fillet, skin off and flaked

• 1 tsp creamed horseradish

• 1/4 fennel bulb finely sliced and fronds set aside

• 1/2 orange zested and juiced

• 2 slices dark rye, sourdough or pumpernickel bread 

• salt and pepper

TIPS: Great for lunch with a bowl of soup - toasting the bread adds another texture

Use up any remaining fennel and orange in a salad or lightly roast and serve with fish