Name: Smoked mackerel smorrebrod with beetroot salad
Prep time: 10 min
Cook time: 1 min
Total time: 11 min
Yield: 6
Ingredients: 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 mung bean sprouts (½ cup); 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

Smoked mackerel smorrebrod with beetroot salad

Ideal for a quick, light Nordic-style breakfast.

Serves 6

Prep

10M

Cook

Total

11M

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.

Ingredients

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 mung bean sprouts (½ cup)

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

Method

Main

1.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.

2.In a bowl, mix smoked mackerel and crème fraîche with a fork to combine and season to taste.

3.Top each cracker with mackerel mixture and beetroot salad, scatter with horseradish, sprouts and toasted seeds, and serve.

Styling by Lisa Featherby