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
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energy
164kcal
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fat
8g
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of which saturates
1.8g
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carbohydrates
13.4g
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of which sugars
7.2g
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fibre
1.7g
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protein
8.3g
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salt
0.73g
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
- 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.
- Mash the mackerel in a bowl with the yogurt, cayenne, lemon juice and some black pepper.
- Top the rye cakes with the pate, some pickled cucumber, the beetroot and a few fronds of dill.