- 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
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- 8 cherry tomatoes, halved
- 1 slender celery stick, sliced
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 2 x 35g smoked mackerel fillets
- 75g vacuum-packed beetroot (not in vinegar), drained
A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…
- 1 lemon, cut into wedges, to serve
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
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.
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.