Ingredients
- 1 large or 2 small cooked beetroot
- 25g soured cream
- juice and zest ½ lemon
- 1 shallot, thinly sliced
- 2 slices toast
- 1 smoked mackerel fillet
- a little chopped dill
Method
-
Slice beetroot into wedges. In a bowl,
mix the beetroot, soured
cream, juice and zest of lemon
and shallot. Spoon
onto toast. Flake mackerel fillet over and scatter
with dill.
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