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Smoked mackerel smorrebrod with beetroot salad

Ideal for a quick, light Nordic-style breakfast.
Smoked mackerel smorrebrod with beetroot salad

Smoked mackerel smorrebrod with beetroot salad

William Meppem
6
10M
1M
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

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.

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