Smoked mackerel, horseradish and beetroot sandwich filler
An average of 4.0 out of 5 stars from 4 ratings
Smoky, buttery mackerel takes on fiery horseradish and punchy pickled beetroot for a sandwich filler that takes minutes to make and tastes better than any meal deal. You can also pop it on a jacket potato or in a salad box.
By Elly Curshen
Ingredients
- 200g/7oz smoked mackerel, skin removed and flaked into bite-sized pieces
- 30g/1oz creamed horseradish
- 60g/2¼oz pickled beetroot, finely diced
- 1 heaped tsp fresh thyme leaves
- baguette or your choice of bread, to serve
- salad leaves, to serve (optional)
Method
Put all the ingredients into a large bowl and fold together gently until well combined.
Serve sandwiched between your choice of bread with fresh salad leaves, if you like.
