Hasselback potato gratin
A Scandinavian bake with herbs and butter - cutting the spuds really thin helps them to crisp up nicely
Scandi smoked mackerel on rye
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 2
Skip to ingredients
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
Method
- STEP 1
Divide the bread between 2 plates or boards. Mix the crème fraîche, dill and horseradish sauce in a bowl. Stir in the apple, tomatoes and celery, then spoon on top of the bread.
- STEP 2
Flake the mackerel into chunky pieces (discard the skin) and arrange on top. Cut the beetroot into small chunks and place on top of the mackerel. Top with more dill and serve with lemon wedges for squeezing over.
