Name: Scandi smoked mackerel on rye
Prep time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Scandinavian
Ingredients: 3 slices (around 50g each) pumpernickel-style dark rye bread cut in half; 50g half-fat crème fraîche; 2 tbsp roughly chopped dill plus extra to garnish; 2 tsp horseradish sauce; 1 small eating apple quartered, cored and cut into small chunks; 8 cherry tomatoes halved; 1 slender celery stick, sliced; 2 x 35g smoked mackerel fillets; 75g vacuum-packed beetroot (not in vinegar), drained; 1 lemon cut into wedges, to serve

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Scandi smoked mackerel on rye

Scandi smoked mackerel on rye

Justine Pattison

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Serves 2

Easy

Prep: 20 mins

No cook

A star rating of 4 out of 5.1 ratingRate

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Open sandwiches make a lovely light lunch or dinner - try topping dark rye bread with Scandinavian-style fish, crème fraîche and tomatoes

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Ingredients

Nutrition

Units:

MetricUS

3 slices (around 50g each) pumpernickel-style dark rye bread

cut in half
50g half-fat crème fraîche
2 tbsp roughly chopped dill

plus extra to garnish
2 tsp horseradish sauce
1 small eating apple

quartered, cored and cut into small chunks
8 cherry tomatoes

halved
1 slender celery

stick, sliced
2 x 35g smoked mackerel

fillets
75g vacuum-packed beetroot

(not in vinegar), drained
1 lemon

cut into wedges, to serve

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Nutrition: per serving

kcal406

low
fat17g
saturates5g
carbs44g
sugars12g
fibre8g
protein16g
salt2.1g

Method

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.
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.

Recipe from Good Food magazine, June 2015

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A star rating of 4 out of 5.1 rating

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