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Scandi smoked mackerel on rye

Scandi smoked mackerel on rye

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  • Preparation and cooking time
    • Prep:
    • 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: per serving
HighlightNutrientUnit
low inkcal406
fat17g
saturates5g
carbs44g
sugars12g
fibre8g
protein16g
salt2.1g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, June 2015

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