Smoked mackerel with horseradish sauce and rocket
If you're in the mood for a fish-filled sarny, you can't go far wrong with this classic flavour combination.
2 fillets of smoked mackerel (approx. 150g)
2 tsp horseradish sauce
Handful of rocket leaves
4 slices of granary bread
Begin by deskinning the smoked mackerel fillets and place them into a large bowl. Using two forks, shred the fillets.
Add the horseradish sauce to the mackerel, along with a few cracks of black pepper and mix together.
Toast the granary bread and lightly butter each slice. Divide the smoked mackerel between the two sarnies and top with the rocket leaves. Time to tuck in.