Olive Magazine
Mackerel Starter Tartine Recipe with Beetroot and Cucumber

Mackerel, beetroot and cucumber tartine

Published: December 19, 2014 at 2:31 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

This Scandinavian inspired open-sandwich makes the best filling lunch with healthy oily fish and is quickly ready in just 15 minutes

Nutrition:
NutrientUnit
kcal485
fat31.5g
carbs28.7g
fibre1.5g
protein23.4g
salt2.93g
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Ingredients

  • 200g peppered smoked mackerel
  • ¼ cucumber, seeded and diced
  • 2 tsp golden caster sugar
  • 2 tbsp cider vinegar
  • 1 tbsp dill, chopped
  • 1 tbsp Dijon mustard
  • 2 slices pumpernickel or other brown bread, lightly toasted
  • 2 beetroot, sliced

Method

  • STEP 1

    Remove the skin from the mackerel and discard. In a small bowl mix the cucumber with 1 tsp sugar, 1 tbsp vinegar, dill and season. In another bowl, mix the mustard and remaining sugar and vinegar. Spread the mustard mixture on each slice of bread. Top with the beetroot and flaked fish. Spoon over the relish and serve with extra salad if you like.

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