Canned fish is way more fun when you add a tingle of ginger, some tang from lemon and the rich aroma of sesame oil. A crispy rye cracker underneath gives some good crunch and the cucumber and tomato on top add cool freshness.
Ingredients
| 1 can | Fish, 210g, use red salmon, pink salmon or tuna in brine (Main) |
| 1 cm | Fresh ginger, finely grated |
| ½ | Lemons, freshly jucied |
| ½ tsp | Sesame oil |
| ½ tsp | Freshly ground black pepper |
| 4 | Crackers, use rye crackers, or very thin slices of toast |
| 1 piece | Cucumber, 3cm, thinly sliced |
| 1 | Tomato, thinly sliced |
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Directions
- Mix the fish, ginger, lemon juice and sesame oil in a bowl then add pepper. Taste and feel free to add extra lemon, salt or pepper depending on the fish and your preference.
- Spread a generous amount of fish mixture on a rye cracker then top with sliced cucumber and tomato.
