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Preheat the oven to 180°C, fan 160°C, gas 4.
Cut each of the rye bread slices into thirds. Place on a large baking tray and brush with the rapeseed oil. Bake for 8-10 minutes, then cool on the tray.
Meanwhile, make a slaw. Finely slice the fennel. Core and finely slice the apple into matchsticks. Place both in a bowl and toss with 2 tablespoons of the pickling liquid from the jar of gherkins. Set aside for 5 minutes before stirring through the mayonnaise, dill and some seasoning
Arrange the rye bread toasts on a serving board or platter. Stir the ham hock through the slaw and divide between the toasts. Finish each with a gin-pickled gherkin ribbon.