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Beetroot & mackerel toastie

6
Total Time
15 min
Prep
10 min
Cook
5 min
Serves
2
Difficulty
Easy

Ingredients

Mackerel, raw

2 fillet(s), medium

Half Fat Crème Frâiche

75 g

Capers, in Brine

1 tablespoons, rinsed

Dill, Fresh

1 tablespoons, finely chopped, plus extra to garnish

Lemon Juice, Fresh

20 ml

Brown Sandwich Thins

2 thin

Beetroot

250 g, vacuum packed, cut into wedges

Lemon(s)

½ zest(s) of 1

Instructions

  1. Preheat the grill to medium-high. Lightly season the mackerel fillets and place them on a small baking tray. Grill for 3-4 minutes or until cooked through. Leave to cool slightly, then break up into flakes. As the mackerel cools, mix together the crème fraîche,capers, and chopped dill, with a squeeze of lemon juice.
  2. Split the thins, then toast them. Top with the beetroot and the flaked mackerel. Add a dollop of the crème-fraîche mixture, then garnish with the extra dill and lemon zest to serve

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