Beetroot & rye tartines served on a large plate

Beetroot & rye tartines

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(1 ratings)

Prep: 15 mins No cook


28 (12 pastrami and 16 mackerel)

If you're keen to rustle up lighter party nibbles for a celebration, these low-calorie beetroot tartines with pastrami or mackerel are ideal

Nutrition and extra info

  • Healthy

Nutrition: Per pastrami open-facer (12)

  • kcal38
  • fat1g
  • saturates0.5g
  • carbs5g
  • sugars0g
  • fibre1g
  • protein2g
  • salt0.3g
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  • 4 tbsp thick Greek yogurt
  • 2 tsp English mustard
  • 4 slices German three-grain bread (rye, oats and barley)
  • 4 cooked beetroot, about 230g, very thinly sliced



    A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…

For the pastrami open-facers

  • 4 slices of pastrami, about 50g
  • 2 cocktail gherkins, very thinly sliced

For the smoked mackerel open-facers

  • 50g skinless smoked mackerel, flaked into 16 pieces


    Mackerel is a firm-fleshed, torpedo-shaped sea fish. Whole mackerel weigh in around 10-12oz (…

  • ½ small red onion, thinly sliced
  • sprigs of fresh dill


  1. Mix the yogurt and mustard together, then spread over the bread and top with the beetroot slices, overlapping them to make an even base.

  2. For the pastrami tartines, cover the beetroot completely with the pastrami slices, then cut each into six fingers and top each one with a sliver of gherkin.

  3. For the mackerel tartines, cut each piece of bread into eight squares. Top with the mackerel and red onion, then snip over some of the dill. Keep them chilled until ready to serve. Will keep in the fridge for up to one day.

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Comments, questions and tips

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Frantic Flapjack
9th Jan, 2018
I did the smoked mackerel tartines. They were lovely and very filling.
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