Mackerel on rye bread

Ingredients (makes lots of portions)
1 x 120g can of mackerel in olive oil with pickles, drained and rinsed
25g room temperature butter
2 teaspoons of the tiny capers
rye bread to serve



Method

• Drain and rinse the can of mackerel and put it in a bowl.
• Add the butter and capers and mash together (or use a food processor)
• Spread onto rye bread.