Scandi smoked mackerel on rye

• pumpernickel-style dark rye bread↗3 slices (around 50g each) g

  cut in half

• half-fat crème fraîche↗50g g
• roughly chopped dill2 tbsp tbsp

  plus extra to garnish

• horseradish sauce↗2 tsp tsp
• small eating apple1

  quartered, cored and cut into small chunks

• cherry tomatoes↗8

  halved

• slender celery↗1

  stick, sliced

• smoked mackerel↗2 x 35g g

  fillets

• vacuum-packed beetroot75g g

  (not in vinegar), drained

• lemon↗1

  cut into wedges, to serve

Step-by-step instructions

1. 1

   Divide the bread between 2 plates or boards. Mix the crème fraîche, dill and horseradish sauce in a bowl. Stir in the apple, tomatoes and celery, then spoon on top of the bread.

2. 2

   Flake the mackerel into chunky pieces (discard the skin) and arrange on top. Cut the beetroot into small chunks and place on top of the mackerel. Top with more dill and serve with lemon wedges for squeezing over.