SMOKED MACKEREL WITH HORSERADISH AND BEETROOT ON RYE

  • Preparation time:10 minutes
  • Cooking time:5 minutes
  • Serves: 4

Ingredients

150g half-fat crème fraîche
1 lemon, zest and a squeeze of juice
2 tbsp grated horseradish
3 Waitrose Boneless Hot Smoked Mackerel Fillets
4 slices Waitrose Rye And Wheat Dark Sourdough Bread
1-2 tbsp olive oil, for brushing
150g (about 3) cooked beetroot, thinly sliced
Small handful dill sprigs

Method

1. Mix together the crème fraîche, lemon zest and horseradish in a bowl with a squeeze of lemon juice.

2. Flake the smoked mackerel fillets (discard the skin) and stir into the sauce, being careful not to break them up too much. Season and set aside.

3. Preheat the grill. Halve the slices of bread, brush with a little olive oil and toast under the grill, about 1 minute on each side. Arrange the beetroot on the toasts and top with the mackerel and dill.

Recipe courtesy of Waitrose 

Like that? You'll love this...

The Latest...

Food & Drink

7 Of The Best Summer Coffees, Ideal For A Caffeine Hit When The Weather’s Hot

Hello reader, how do you take your coffee? If your answer was ‘very seriously’, then rest assured, you’re in good company; here at IDEAL, we too love a cup of Joe. We...
Editorial Team

What Daily, Weekly, Monthly & Yearly Car Maintenance Checks...

Ideal for proactively ensuring your car is running smoothly... A well-maintained car provides its owner with a sense...

The Best Restaurants In Camden, London

From its humble beginnings in the 1790s as a residential area developed by Sir Charles Pratt, Camden has...

The Best Restaurants Near Liverpool Street, London

Ideal for those looking for a fantastic feed in the City... Disembark at London’s Liverpool Street Station and...

8 Of The Best E-Bike Destinations For The Easter...

8 Of The Best E-Bike Destinations For The Easter Holidays Easter and the joy of spring cycling holidays...