Beetroot & mackerel toastie


  • 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


  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

6 SP