Smoked Mackerel Pate, Quick Pickled Cucumber, Beetroot & Dill


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).


Preparation Time: 10 minutes

Number of Servings:


Recipe by Ryvita
(1) Review
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  • energy
    164kcal
  • fat
    8g
  • of which saturates
    1.8g
  • carbohydrates
    13.4g
  • of which sugars
    7.2g
  • fibre
    1.7g
  • protein
    8.3g
  • salt
    0.73g
  • PER 100G
  • PER SERVING

Ingredients

Serves 1

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)

Squeeze lemon juice (20g)

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

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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