Smoked mackerel & beetroot toast topper

Smoked mackerel & beetroot toast topper

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(2 ratings)

Prep: 5 mins Cook: 15 mins


Serves 1
A slice of toasted bread makes for a satisfying supper when topped with fish, herby soured cream and sweet beetroot

Nutrition and extra info

Nutrition: per serving

  • kcal574
  • fat30g
  • saturates8g
  • carbs51g
  • sugars7g
  • fibre4g
  • protein25g
  • salt2.8g
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  • 1 large or 2 small cooked beetroot



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

  • 25g soured cream
  • juice and zest ½ lemon



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

  • 1 shallot, thinly sliced



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 slices toast
  • 1 smoked mackerel fillet
  • a little chopped dill


  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.

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