Smoked Mackerel Pâté Open Sandwich

Serves: 1

Prep: 10 mins

METHOD:

Combine the mackerel, horseradish, cream cheese and lemon juice and roughly blend either by hand or in a blender. If the mixture is too dry add a little extra lemon juice or cream cheese, then season to taste

Spread this pate on the bread, top with beetroot and spring onion and serve

INGREDIENTS:

• 1 smoked mackerel fillet, skin removed

• 1 heaped tbs cream cheese 

• 1 tsp creamed horseradish

• 1/2 lemon juiced

• 1 spring onion, finely sliced

• 1-2 cooked beetroots, sliced 

• 2 slices dark rye, sourdough or pumpernickel bread 

• salt and pepper

TIPS: Great for lunch with a bowl of soup - try toasting the bread for extra crunch. Any remaining pate will last 2-3 days if stored in fridge.
Substitute cream cheese with natural yoghurt if preferred. Take a look at the GS Method Recipe for roasting beetroots - really easy and you can use the stalks and leaves in a stir fry.