Hot Smoked Mackerel Open Sandwich with Slaw

I am a sucker for all things salmon, and I tend to eat it so much that I never seem to eat any other oily fish. Therefore I thought I’d change it up with some mackerel. I didn’t give the mackerel to my son as they are quite salty, but boneless ones would be great for kids age 2+. I did, however, make some slaw for him, but changed the mayo to greek yoghurt. I left the slaw to soften a little before giving it to him.

We had this for dinner, but it’d make a gorgeous lunch too.


Love, Natalie x

Ingredients (serves 2): 

1/4 Red Cabbage, finely shredded
2 Carrots, juilenned
1/2 Lemon juice
1 tbsp Mustard (whole grain or Dijon)
2 tbsp Mayonnaise (or Greek Yoghurt)
1 tsp Apple Cider Vinegar
Pack of Hot smoked Mackerel fillets – 5-6
2 Wholemeal Buns, sliced in half
Salad, to serve


  1. Make the slaw by mixing together the red cabbage, carrots, lemon juice, mustard, mayo, and vinegar. Leave to soften slightly whilst cooking the kippers.
  2. Preheat the oven to 160°C, and cook the kippers according to packet instructions. Mine was 8 minutes in the oven wrapped loosely in foil as they are ready cooked.
  3. Warm the buns under the grill or in the toaster, spread over the slaw, then top with the kippers. Serve with a side salad.


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