Smoked mackerel brown pitta bread recipe

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  • Serves 4
  • 30 mins
  • 894 calories / serving
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Preheat the oven to 180°C. In a small bowl mix all the horseradish cream ingredients together and taste for seasoning, adding more salt, pepper or lemon juice if you think it needs it.

Mix all the avocado relish ingredients together starting with the juice of half a lemon and only adding more if you think the relish needs sharpening up a little. Set aside. Cut the pittas open along the long edge with a sharp knife and then cut each one in half across the middle. Toast the pittas in the oven until golden brown all over, about 5 minutes, watching them like a hawk as they burn very easily! Remove from the oven and immediately rub the garlic gently over the warm toast to give it the slight hint of garlic.

Break up the mackerel into small chunks and mix it into the horseradish cream. If needed, season with a little more lemon juice and a good sprinkling of chopped parsley. Stuff the mackerel into the pittas and top with the avocado relish. Serve at once whilst the pittas are still crisp.

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  • Ingredients

  • 4 pieces of brown pitta bread
  • 15ml extra virgin olive oil
  • 1 clove garlic, cut in half
  • 4 fillets smoked mackerel (approx. 125g each)
  • 3 Hass avocados, skin and stone removed and roughly diced
  • ½ small cucumber, seeds removed and diced
  • 1 Granny Smith apple, peeled and diced finely
  • 2 spring onions, finely sliced
  • a small handful flat leaf parsley, roughly chopped
  • 100g reduced fat crème fraîche
  • 2-3 heaped tsp freshly grated horseradish or good quality horseradish sauce
  • Squeeze of lemon juice
  • dash of olive oil
  • a good pinch of sea salt
  • a good grinding of black pepper
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  • Energy 37kj 894kcal 45%
  • Fat 67.4g 96%
  • Saturates 14.4g 72%
  • Sugars 7.7g 9%
  • Salt 3.1g 51%

of the reference intake
Carbohydrate 36.5g Protein 33.6g Fibre 10.9g


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