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Smoked mackerel smorrebrod with beetroot salad

Ideal for a quick, light Nordic-style breakfast.

By Lisa Featherby
  • 10 mins preparation
  • 1 min cooking
  • Serves 6
  • Print
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.


  • 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


  • 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.
  • undefined: Lisa Featherby