Put the mackerel, horseradish, crème fraîche and lemon juice into a food processor and whizz until you have a smooth consistency. Add more horseradish if you like. Serve with the toasted rye bread and top with the pickled beetroot and dressed cucumber. Sprinkle over the coriander and chilli flakes.
Ingredients
- skinless peppered smoked mackerel fillets 3 (about a 250g pack)
- creamed horseradish 1 tbsp
- crème fraîche 2 tbsp
- lemon 1, juiced
- rye bread thickly sliced, toasted to serve
TOPPINGS
- candied or regular beetroot 1, peeled
- white wine vinegar 150ml
- golden caster sugar 150g
- cucumber 1
- lemon ½, juiced
- coriander a handful of leaves, to serve
- chilli flakes to serve
Method
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Step 1
Use a mandoline to slice the beetroot finely into discs, or carefully slice with a sharp knife, and put into a shallow dish.
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Step 2
Bring the white wine vinegar and sugar to the boil in a small pan. Simmer until the sugar has dissolved.
-
Step 3
Pour the mixture over the beetroot and leave until the liquid has completely cooled, about 1 hour or overnight in the fridge.
-
Step 4
Using a peeler, shave long ribbons of cucumber, discarding the first, skin-only ribbon. Put them into a shallow dish, toss with the lemon juice and season.
-
Step 5
Put the mackerel, horseradish, crème fraîche and lemon juice into a food processor and whizz until you have a smooth consistency. Add more horseradish if you like. Serve with the toasted rye bread and top with the pickled beetroot and dressed cucumber. Sprinkle over the coriander and chilli flakes.
Nutritional Information
- Kcals 327
- Fat 19.9g
- Saturates 5.9g
- Sugars 21.6g
- Fibre 1g
- Protein 14.7g
- Salt 1g
