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Ingredients

Method

  • STEP 1

    Slice beetroot into wedges. In a bowl, mix the beetroot, soured cream, juice and zest of lemon and shallot. Spoon onto toast. Flake mackerel fillet over and scatter with dill.

Recipe from Good Food magazine, March 2013

Goes well with

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A star rating of 5 out of 5.3 ratings
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