Tartine with creamy beetroot and smoked mackerel topping recipe

  • Serves 4
  • 10 mins to prepare and 5 mins to cook
  • 270 calories / serving
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Tartine with creamy beetroot and smoked mackerel topping HERO

Brush the bread with oil and crisp in a toaster or in an oven at gas 6, 200ºC, fan 180ºC, for a few minutes. Season with salt and pepper.

Put the beetroot in a bowl with the crème fraîche, dill and half the spring onions. Season and gently fold together. Divide the mixture between the toasts, then top with the flaked smoked mackerel. Sprinkle over the remaining spring onion and extra dill and serve.

  • Ingredients

  • 4 large slices brown, pumpernickel or ryre bread
  • 4 pickled beetroot, drained and shredded
  • 1 tbsp olive oil
  • 2 tbsp creme fraiche
  • 2 tsp fresh dill, chopped, plus extra to serve
  • 4 spring onions, finely chopped
  • 1 x 160g pack smoked mackerel, skinned and flaked
  • Energy 1120kj 270kcal 14%
  • Fat 18g 26%
  • Saturates 5g 24%
  • Sugars 4g 4%
  • Salt 1.2g 19%

of the reference intake
Carbohydrate 14.9g Protein 10.2g Fibre 2.7g

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