Mackerel-open-sandwiches

Smoked mackerel open sandwiches

Sour dark bread with sweet apple and beetroot meets smoky fish for a Danish classic

By , 01 May 2018

(5 votes)

Smoked mackerel open sandwiches
  • 20 Mins

  • Serves: 8

Nutritional Info
Each 130g serving contains
  • Energy

    870KJ

    208KCAL

    10%
  • Fat

    10.8g

    med

    15%
  • Saturates

    3.5g

    med

    18%
  • Sugars

    5.5g

    low

    6%
  • Salt

    1.43g

    med

    24%
of your reference intake.
Typical energy values per 100g: 669kJ/160kcal.
Ingredients
  • 4 slices Schneider Brot Organic Rye Bread with Sunflower Seeds
  • 200g reduced-fat soft cheese
  • 2tbsp horseradish sauce
  • 4 Asda Kiln Roasted Mackerel Strips, skin removed, flesh flaked
  • 1 small green apple, cored and finely sliced
  • 1 small shallot, finely sliced
  • 3 radishes, finely sliced
  • Juice ½ lemon
  • 1 medium-sized beetroot, cooked and cut into small cubes
  • 2 sprigs dill
  • 100g pickled baby gherkins, drained
Method
  • Preheat the grill. Toast the bread until starting to crisp. Mix together the soft cheese and horseradish.

  • Cut each slice of bread in half, spread with the soft cheese mixture and arrange the mackerel on top.

  • Toss the apple, shallot and radish slices with the lemon juice and spoon over the fish. Scatter over the beetroot and garnish with dill fronds.

  • Serve 2 per person immediately, with the gherkins on the side.