Scandi smoked mackerel on rye

Scandi smoked mackerel on rye

By Justine Pattison
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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
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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 1970s British salads (cooked and pickled in vinegar), beetroot is a root…

  • 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…

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.

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