Smoked Mackerel Pate, Quick Pickled Cucumber, Beetroot & Dill

Smoked Mackerel Pate, Quick Pickled Cucumber, Beetroot & Dill


Preparation Time: 10 minutes

Number of Servings: 1


Recipe by Ryvita

Printer friendly recipe
Smoked Mackerel Pate, Quick Pickled Cucumber, Beetroot & Dill
Energy (kcal)
164kcal
Fat
8g
of which Saturates
1.8g
Carbohydrate
13.4g
of which Sugars
7.2g
Fibre
1.7g
Protein
8.3g
Salt
0.73g
  • 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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