Smoked Mackerel with Horseradish and Beetroot

Make eating a pleasure with this nutritious and delicious recipe ready in no time. It's always a great way to never let anything go to waste: last night's savoury beetroot salad becomes today's perfect mid-day snack or light dinner.

Serves: 4

Prepare: 10 minutes

Cook: 5 minutes

Ingredients:

• 150g half-fat crème fraiche
• 1 lemon, zest and a squeeze of juice
• 2 tbsp grated horseradish
• 3 smoked mackerel fillets (about 200g)
• 4 slices rye or sourdough bread
• 1-2 tbsp extra virgin olive oil, for brushing
• 150g (about3) cooked beetroot, thinly sliced
• small handful dill sprigs

1 . Mix together the crème fraiche, lemon zest and horseradish in a bowl with a squeeze of lemon juice. Flake the smoked mackerel fillets (discard the skin) and stir into the mixture, being careful not to break them up too much; season.

2 . Preheat the grill to high. Brush the bread with olive oil and toast under the grill for about 1 minute on each side. Arrange the beetroot on the toasts and top with the mackerel and dill.