This delicious lunch is dangerously moreish thanks to its creator’s expertise in flavour, Dr Rachel Edwards-Stuart.
- RYVITA® Dark Rye Crispbread
- 120g peppered cooked mackerel
- 100g cucumber, chopped
- Juice of half a lemon
- 2 level tablespoons horseradish
This receipe is quick and easy, all you need to do is mix all the ingredients together thoroughly and top a Dark Rye Crispbread generously.