MAKE THE PARSLEY SALAD: Mix all ingredients together and set aside at room temperature while you prepare the refried beans.

MAKE THE REFRIED BEANS:

1. Preheat a skillet over medium heat.
2. Drizzle some oil, add the chopped onions along with 1⁄4 tsp kosher salt and sauté a couple of minutes or until softened.
3. Add minced garlic, dried oregano and fresh dill. Sauté a minute more.
4. Add well-drained beans and mix well.
5. Pour in the broth and while it comes to a simmer, mash with a fork to get to desired texture – I like it mashed with some texture still.
6. Cook about 2 minutes or when the liquid is noticeable reduced. Take off heat.
7. Taste and add salt and pepper to taste. If it is too thick, mix in some hot water to thin to desired consistency.
   

ASSEMBLE: Spread refried beans on toasted bread slices. Add fillets of Mackerel, including olives from the can. Top with parsley salad and a sprinkle of flakey salt.