• Two 7-ounce cans smoked mackerel
• 1/4 cup mayonnaise Pinch of celery salt 4 slices whole-grain bread
• 4 ounces white Cheddar cheese, thinly sliced

Preheat oven to 400 degrees.

Open the cans, drain the mackerel, and flake it with a fork in a medium bowl. Mix in the mayonnaise and celery salt. Evenly divide the fish among the slices of bread and cover with the cheese. Place on a baking sheet and bake until the cheese is melted and the mackerel is warmed through, about 8 minutes.

Makes 4 open-faced sandwiches

*Recipe reprinted with permission from For Cod & Country © 2011 by Barton Seaver, Sterling Epicure, an imprint of Sterling Publishing Co., Inc.