|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.