Smoked mackerel smorrebrod with beetroot salad

Smoked mackerel smashed into a chunky pâté with crème fraîche makes a quick, light Nordic-style breakfast. We've served ours on rye crackers - try toasted rye bread for something hot and hearty.

You'll need

170 gm hot-smoked mackerel or trout, skin and bones discarded, flesh flaked 70 gm crème fraîche 6 rye crackers, to serve Finely grated horseradish, to taste 50 gm (½ cup) mung bean sprouts 2 tbsp roasted sunflower seeds 2 tbsp roasted pepitas   Beetroot salad 1 tsp caraway seeds 1 small beetroot (about 100gm), trimmed and thinly shaved on a mandolin 2 golden shallots, thinly sliced Extra-virgin olive oil, for drizzling Lemon juice, to taste


  • 01
  • For beetroot salad, dry-roast caraway seeds (1 minute), then grind with a mortar and pestle. Transfer to a bowl, add beetroot and shallot, drizzle with olive oil, season to taste with salt, pepper and lemon juice, and toss to combine.
  • 02
  • In a bowl, mix smoked mackerel and crème fraîche with a fork to combine and season to taste.
  • 03
  • Top each cracker with mackerel mixture and beetroot salad, scatter with horseradish, sprouts and toasted seeds, and serve.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

June 2017

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