Smoked Mackerel Pate, Quick Pickled Cucumber, Beetroot & Dill

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Get some oily fish into your diet with this tasty topping.

This recipe is high in protein (20% of the energy in this recipe comes from protein).

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• energy
  164kcal
  544kcal
• fat
  8g
  26.4g
• of which saturates
  1.8g
  5.9g
• carbohydrates
  13.4g
  44g
• of which sugars
  7.2g
  24g
• fibre
  1.7g
  5.6g
• protein
  8.3g
  27.6g
• salt
  0.73g
  2.4g

• PER 100G
• PER SERVING

Ingredients

1 tbsp. runny honey (21g)

2 tbsp. cider vinegar (22.8g)

1 inch piece cucumber, very thinly sliced (23g)

1 small fillet smoked mackerel, skin and bones removed (100g)

1 tbsp. natural yogurt (40g)

Pinch cayenne pepper (0.25g)

1 small ready cooked beetroot, cut into wedges (70g)

Squeeze lemon juice (20g)

Few sprigs dill (4g)

2 Ryvita Multigrain Rye Cakes

Method

1. Whisk the honey into the vinegar along with a pinch of salt then add the cucumber, mixing well, and leave to pickle while you make the pate.
2. Mash the mackerel in a bowl with the yogurt, cayenne, lemon juice and some black pepper.
3. Top the rye cakes with the pate, some pickled cucumber, the beetroot and a few fronds of dill.

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