Open mackerel sandwich with fennel slaw

Ingredients

• 2 long slices rye bread
• 4 tbsp soft cheese
• 2 fillets hot smoked peppered mackerel (about 150g/5½oz), skinned and flaked
• 1 fennel bulb, cored and thinly sliced
• ½ small red onion, thinly sliced
• 2 tsp small capers
• 1 lemon, ½ juiced, ½ wedges
• 1 tbsp extra-virgin olive oil
• small bunch chives, snipped

Directions

1. Toast the bread until crisp, then spread over the soft cheese. Divide the smoked mackerel between the toasts.
2. In a small bowl, mix the fennel, onion, capers, lemon juice, oil, chives and some seasoning. Spoon over the fish toasts, with lemon wedges for squeezing over.