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Smoked mackerel with horseradish and beetroot on rye
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150g half-fat crème fraîche
1 lemon, zest and a squeeze of juice
2 tbsp grated horseradish
3 Waitrose Boneless Hot Smoked Mackerel Fillets
4 slices Waitrose Rye And Wheat Dark Sourdough Bread
1-2 tbsp olive oil, for brushing
150g (about 3) cooked beetroot, thinly sliced
Small handful dill sprigs
1. Mix together the crème fraîche, lemon zest and horseradish in a bowl with a squeeze of lemon juice.
2. Flake the smoked mackerel fillets (discard the skin) and stir into the sauce, being careful not to break them up too much. Season and set aside.
3. Preheat the grill. Halve the slices of bread, brush with a little olive oil and toast under the grill, about 1 minute on each side. Arrange the beetroot on the toasts and top with the mackerel and dill.
This recipe was first published in February 2017.