Scandi smoked mackerel on rye
Ingredients
- 3 slices (around 50g each) pumpernickel-style dark rye bread cut in half
- 50g half-fat crème fraîche
- 2 tbsp roughly chopped dill plus extra to garnish
- 2 tsp horseradish sauce
- 1 small eating apple quartered, cored and cut into small chunks
- 8 cherry tomatoes halved
- 1 slender celery stick, sliced
- 2 x 35g smoked mackerel fillets
- 75g vacuum-packed beetroot (not in vinegar), drained
- 1 lemon cut into wedges, to serve
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