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.
170 gmhot-smoked mackerel or trout, skin and bones discarded, flesh flaked70 gmcrème fraîche6rye crackers, to serveFinely grated horseradish, to taste50 gm (½ cup)mung bean sprouts2 tbsproasted sunflower seeds2 tbsproasted pepitasBeetroot salad1 tspcaraway seeds1small beetroot (about 100gm), trimmed and thinly shaved on a mandolin2golden shallots, thinly slicedExtra-virgin olive oil, for drizzlingLemon juice, to taste
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.
In a bowl, mix smoked mackerel and crème fraîche with a fork to combine and season to taste.
Top each cracker with mackerel mixture and beetroot salad, scatter with horseradish, sprouts and toasted seeds, and serve.