Ingredients
- Mackerel, raw2 fillet(s), medium
- Half Fat Crème Frâiche75 g
- Capers, in Brine1 tablespoons, rinsed
- Dill, Fresh1 tablespoons, finely chopped, plus extra to garnish
- Lemon Juice, Fresh20 ml
- Brown Sandwich Thins2 thin
- Beetroot250 g, vacuum packed, cut into wedges
- Lemon(s)½ zest(s) of 1
Instructions
- 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.
- 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
6 SP