- Dairy-free
- High-protein
- Under 20 mins
Ingredients
Serves: 2
- 125g pre-cooked beetroots
- 1 tbsp horseradish paste (no sugar)
- 2 slices pumpernickel or dark rye bread
- ½ cucumber shaved
- 130g smoked mackerel, skin removed
- 1 small handful fresh dill
- ½ lemon, sliced
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Method
Step 1
Blend the beetroots, horseradish, and a pinch of salt and pepper in a blender, until just combined.
Step 2
Place roughly 1-2 tbsp beetroot mixture onto the bread. Layer the shaved cucumber, then mackerel, and top with a small handful of dill.
Step 3
Squeeze fresh lemon wedges over top just before eating.
