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.
|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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- 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.