|Smoked peppered mackerel fillet||1⁄2 Pound|
|Pineapple slice||4 (Fresh)|
|White bread slice||4|
|Dill||1 Bunch (100 gm)|
|Softened butter||3 Tablespoon|
|Gruyere cheese||8 Ounce (In 8 Slices)|
|Cayenne pepper||1⁄8 Teaspoon|
Skin and carefully bone the mackerel fillets.
Cut each fillet in half across the middle.
Peel and core the slices of pineapple.
Heat the oven to 425°.
Toast the bread in a toaster.
Wash and shake the dill dry and finely chop.
Mix the dill and the mustard with the butter and spread on the toast.
Lay a slice of cheese, a slice of pineapple and a piece of mackerel on each sandwich, and top with another slice of cheese.
Bake in the oven or under the broiler until the cheese begins to melt.
Lay the hot sandwiches on plates, dust with cayenne pepper.
Serving size: Complete recipe
Calories 2302 Calories from Fat 1502
% Daily Value*
Total Fat 169 g259.9%
Saturated Fat 66.3 g331.6%
Trans Fat 0 g
Cholesterol 346.2 mg115.4%
Sodium 1278.5 mg53.3%
Total Carbohydrates 70 g23.2%
Dietary Fiber 7.1 g28.4%
Sugars 13.9 g
Protein 126 g251.8%
Vitamin A 225.2% Vitamin C 160.4%
Calcium 259.1% Iron 47.4%
*Based on a 2000 Calorie diet