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Smoked mackerel & beetroot toast topper

A slice of toasted bread makes for a satisfying supper when topped with fish, herby soured cream and sweet beetroot

  • Prep: 5 mins
    Cook: 15 mins
  • Serves 1
  • Easy
  • Serves 1
  • Easy
  • Calories 574
  • Carbohydrates 51
  • Saturated Fat 8
  • Sugar 7
  • Protein 25
  • Fat 30
  • Fibre 4
  • Salt 2.8

Nutrition per serving

  • Calories 574
  • Carbohydrates 51
  • Saturated Fat 8
  • Sugar 7
  • Protein 25
  • Fat 30
  • Fibre 4
  • Salt 2.8

Ingredients

  • 1 large or 2 small cooked beetroot
  • 25g soured cream
  • juice and zest ½ lemon
  • 1 shallot, thinly sliced
  • 2 slices toast
  • 1 smoked mackerel fillet
  • a little chopped dill

Method

  1. Slice beetroot into wedges. In a bowl, mix the beetroot, soured cream, juice and zest of lemon and shallot. Spoon onto toast. Flake mackerel fillet over and scatter with dill.

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