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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.
Prep: 15 mins | Cook: nil