Scandi Smoked Mackerel on Rye
This Scandinavian-style open sandwich is a perfect light meal. Dark rye bread is topped with a creamy blend of crème fraîche, dill and horseradish, mixed with fresh apple, tomatoes and celery. It's finished with flaked smoked mackerel, chunks of beetroot and a garnish of fresh dill, served with lemon wedges. Ideal for a quick lunch, dinner or snack.
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
- 8 cherry tomatoes halved
- 1 slender celery stick, sliced
- 2 x 35g smoked mackerel fillets
- 75g vacuum-packed beetroot (not in vinegar), drained
- 1 lemon cut into wedges, to serve
Method
- Place the halved rye bread slices onto two plates or boards. Combine the crème fraîche, dill and horseradish sauce in a bowl. Add the apple pieces, tomato halves and celery slices, mix gently, then distribute this mixture over the bread.
- Break the mackerel fillets into large flakes, removing the skin, and arrange them over the creamy topping. Chop the drained beetroot into small pieces and scatter them over the fish. Finish with an extra sprinkle of dill and serve accompanied by lemon wedges.
Nutrition (per serving)
Calories406 kcal
Fat17 g
Saturates5 g
Carbs44 g
Sugars12 g
Fibre8 g
Protein16 g
Sodium840 mg
Salt2 g
Recipe details
Skill levelEasy
CategorySnack
Cuisinescandinavian
