The Best Open-Sandwich Ever

I came across this go-to-lunch when I was scraping together what I could from the fridge one day, and it was so good, I haven't looked back.

I had made my own sourdough a few days before (get me), and was at the tail end of my little round loaf so decided to cobble together a toasted open sandwich. 

All we had in the fridge was some horseradish in the back, some beetroot under a box of eggs, and few whips of coriander. There was also some tinned mackerel in the cupboard. (I'm the only one in my family who likes tinned mackerel, or mackerel for that matter, and I know it sounds gross and akin to spam, but it is more neutral-tasting than the smoked mackerel you can get in the refrigerator aisle and is cheap as anything. It's a handy cupboard companion for times likes these).

Just pile it all on and nod smilingly as you realise how grateful you are you read this.

Toast the bread, top with mackerel, top with a big dollop of horseradish, sprinkle on cubed beetroot and finish with coriander. 

Trust me it's delish and I've made it for friends who all agree and hinted wildly for seconds, (which they obviously got).

I hope you enjoy. 

- J