Scandi-Style Mackerel Smorrebrod

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Slice your potatoes (skins on) into discs

Add the potato discs to a baking paper-lined baking tray (or two!) with a small drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp

Chop your chives finely

Slice your cucumber[s] finely

Chop your tomato[es] roughly

Wash your lettuce, then pat it dry with kitchen paper

Remove the outer leaves from the lettuce and shred the inner core

Remove the skin from your smoked mackerel fillet[s]

Chop the mackerel into rough, bite-sized pieces

Add your roasted garlic paste to a bowl with your mayo, the juice of half your lemon[s] and a generous grind of pepper – this is your roasted garlic mayo

Slice your ciabatta[s] in half

Once the potatoes have cooked, remove the tray[s] from the oven and push the potatoes to one side

Add the sliced bread to the other side of the baking tray[s], then return the tray[s] to the oven for 5-6 min or until the bread is starting to brown

Heat a small pot with a knob of butter over a medium heat

Once the butter has melted, add the chopped chives and the chopped mackerel and give everything a good mix up

Cook for 2-3 min or until warmed through – this is your buttery chive mackerel

While the mackerel is warming, add the juice of the remaining lemon to a large bowl with a drizzle of olive oil and a pinch of salt and give everything a good mix up – this is your dressing

Add the shredded lettuce, half the sliced cucumber (save the rest for later!) and chopped tomato to the bowl and toss until fully coated – this is your dressed salad