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Smoked Mackerel Open Sandwiches on Rye
When you make an open sandwich you can pile the fillings as high as you like. These spelt & rye bread open sandwiches are topped with a horseradish-spiked crème fraîche, tender flakes of smoked mackerel and peppery sprigs of watercress. They make a fast and fabulous lunch, or you can make mini versions to serve as canapés at a party.
Ingredients
- 1 lemon
- 1 tsp horseradish relish
- Sea salt
- Freshly ground pepper
- 4 tbsp half fat crème fraîche
- A handful of radishes
- 1 smoked mackerel fillet
- 6 slices of spelt & rye bread
- A handful of watercress
Prep: 15 mins | Cook: nil
Method
1. Finely grate the lemon zest into a small bowl and squeeze in the juice from 1 half. Add 1 tsp horseradish relish (horseradish relish is HOT, so use less or more, as you prefer). Season with a pinch of salt and pepper and stir in 4 tbsp half fat crème fraîche till combined. Taste and adjust the seasoning, if you think it needs it. Pop the sauce to one side.
2. Thinly slice the radishes, trimming away the greens. Remove any bones from the mackerel fillet and flake it into small pieces. Lightly toast the sliced of spelt & rye bread.
3. Lay the toasted rye bread on 2 plates or on a platter. Top with spoonfuls of the horseradish crème fraîche, then the smoked mackerel and the radishes. Top with a few watercress leaves, and serve with wedges of lemon on the side for squeezing.
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