Mackerel, beetroot & cucumber tartine
A sandwich doesn't need to be of doorstop proportions as this dainty but filling little number shows
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 15 minutes
- Remove the skin from the mackerel and discard. In a small bowl mix the cucumber with 1 tsp sugar, 1 tbsp vinegar, dill and season. In another bowl, mix the mustard and remaining sugar and vinegar.
- Spread the mustard mixture on each slice of bread. Top with the beetroot and flaked fish. Spoon over the relish and serve with extra salad if you like.
Per serving
485 kcalories, protein 23.4g, carbohydrate 28.7g, fat 31.5 g, saturated fat 7.5g, fibre 1.5g, salt 2.93 g
Recipe from olive magazine, August 2009.
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http://www.bbcgoodfood.com/recipes/11683/
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Ingredients
- 200g peppered smoked mackerel
- ¼ cucumber , seeded and diced
- 2 tsp golden caster sugar
- 2 tbsp cider vinegar
- 1 tbsp chopped dill
- 1 tbsp Dijon mustard
- 2 slices pumpernickel or other brown bread , lightly toasted
- 2 beetroot , cooked, sliced
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54
ratings
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 15 minutes
Ingredients
- 200g peppered smoked mackerel
- ¼ cucumber , seeded and diced
- 2 tsp golden caster sugar
- 2 tbsp cider vinegar
- 1 tbsp chopped dill
- 1 tbsp Dijon mustard
- 2 slices pumpernickel or other brown bread , lightly toasted
- 2 beetroot , cooked, sliced
Per serving
485 kcalories, protein 23.4g, carbohydrate 28.7g, fat 31.5 g, saturated fat 7.5g, fibre 1.5g, salt 2.93 g
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