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
Beetroot salad
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.