Good smoked mackerel can be a delicious little snack; I'm talking on the bone here, not vacuum-packed fillets. Just lift the fillets from each side and pull out any bones that run down the centre.
One or two smoked mackerel on the bone
1tbsp horseradish sauce
A couple of slices of good-quality white bread about cm thick
Cut the mackerel fillets into finger-sized pieces, then cut the bread just slightly larger than the mackerel pieces and toast on both sides.
Spread with the horseradish and place the mackerel on top. You can lay a small salad leaf under the fish if you wish.