Smoked Mackerel and Horseradish Sandwich
Ingredients
85 g of smoked mackerel
35 g of light crème fraîche
1 squeeze of of lemon
1 heaped tsp of capers, roughly chopped
1 heaped tsp of hot horseradish sauce
2 slices of bread
1 tsp of softened butter
1 handful of of rocket
150 ml of white wine vinegar
50 g of caster sugar
1 shallot, finely sliced
0.5 cucumber, peeled into ribbons
2 servings
Calories~525 kcal
Protein~18 g
Carbs~63 g
Fat~20 g
Fiber~4 g
Sugar~30 g
Total recipe
Calories~1,050 kcal
Protein~35 g
Carbs~125 g
Fat~40 g
Fiber~8 g
Sugar~60 g
Method
Step 1
For the pickle, combine the vinegar and sugar in a bowl with 100ml water and a pinch of salt; stir until dissolved. Add the shallot and cucumber, combine, then set aside until needed. This makes more than you need for the sandwich, so pop leftovers in the fridge to enjoy another day; the pickle will keep for 2-3 days in an airtight container.
Step 2
Using a fork, flake the mackerel in a small bowl, removing any stray small bones – add the crème fraîche, squeeze of lemon juice, capers, horseradish and a few grinds of black pepper. Mix gently until combined, but the fish still has texture.
Step 3
Lightly toast and butter the bread, if you like. Spread one slice with the mackerel, top with pickle and rocket, then sandwich with the other slice of bread. Cut in half and get stuck in.
