This sandwich is like a grown up, more Eastern European leaning tea time sandwich. Dense rye bread is slathered with a garlicky, dill laced labne, before being piled high with a mini mountain of sliced cucumber and meaty mackerel. 

Serves 1, but please double or triple the recipe if you are feeding plenty 

Ingredients 

⅓ cup labne, store bought or homemade

1 garlic clove

2 tablespoons chopped dill 

1 teaspoon lemon juice 

Salt to season 

½ small cucumber, thinly sliced 

1 tin Fishwife smoked mackerel 

2 slices whole-grain rye bread 

Instructions 

If you are making your own labne, please refer to this recipe and omit the seasoning. 

Microplane the garlic clove into a bowl and submerge in the lemon juice. Set aside for 5 minutes to allow the garlic’s punch to mellow. Add the labne, dill and a generous pinch of salt to the bowl. Mix to combine and taste for seasoning - the spread should be akin to a thick, herbed cream cheese, but should taste brighter and zestier. If the flavors don’t pop, add an extra pinch of salt. 

Season the cucumber slices with a small pinch of flaky salt. 

Lather both pieces of bread in the dill-laced-labne, then layer on the cucumbers. Flake the mackerel into bite size pieces and layer it on top of the cucumbers. Close the two pieces of bread like you’re closing a book, securing all of the goodness inside, then cut the sandwich into halves or quarters.