Scandi smoked mackerel on rye

Scandi smoked mackerel on rye

By Justine Pattison
  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)
By
Magazine subscription – 5 issues for £5

Prep: 20 mins No cook

Easy

Serves 2
Open sandwiches make a lovely light lunch or dinner - try topping dark rye bread with Scandinavian-style fish, crème fraîche and tomatoes

Nutrition and extra info

Nutrition: per serving

  • kcal406
  • fat17g
  • saturates5g
  • carbs44g
  • sugars12g
  • fibre8g
  • protein16g
  • salt2.1g
Save to My Good Food
Please sign in or register to save recipes.
Print

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
    Apples

    Apple

    ap-pel

    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
    Celery

    Celery

    sell-er-ee

    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
    Beetroot

    Beetroot

    beat-root

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

  • 1 lemon, cut into wedges, to serve
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  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. 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.