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Scandi smoked mackerel on rye

Ingredients

  1. Step 1 3 slices (around 50g each) pumpernickel-style dark rye bread , cut in half
  2. Step 2 50g half-fat crème fraîche
  3. Step 3 2 tbsp roughly chopped dill , plus extra to garnish
  4. Step 4 2 tsp horseradish sauce
  5. Step 5 1 small eating apple , quartered, cored and cut into small chunks
  6. Step 6 8 cherry tomatoes , halved
  7. Step 7 1 slender celery stick, sliced
  8. Step 8 2 x 35g smoked mackerel fillets
  9. Step 9 75g vacuum-packed beetroot (not in vinegar), drained
  10. Step 10 1 lemon , cut into wedges, to serve
Scandi smoked mackerel on rye
Calories: 288 Carbohydrate: 42 g Protein: 13 g Fat: 9 g
Cook time: 20 minutes Prep time: 20 minutes Total time: 40 minutes Servings: 2

TAGS

Afternoon tea Dinner Lunch Snack Supper scandinavian 10-30 minute 2 of 5-a-day 2 serving 600 kcal or less Fibre Folate Justine Pattison Omega 3 Open sandwich Smoked fish smorgasboard summer

Directions

  1. Step 1 Divide the bread between 2 plates or boards. Mix the crème fraîche, dill and horseradish sauce in a bowl. Stir in the apple, tomatoes and celery, then spoon on top of the bread.
  2. Step 2 Flake the mackerel into chunky pieces (discard the skin) and arrange on top. Cut the beetroot into small chunks and place on top of the mackerel. Top with more dill and serve with lemon wedges for squeezing over.