Mackerel, Beet & Horseradish Toast
We are huge fans of mackerel here at Tinmonger. These dense, oily fillets are so satisfying and packed with goodness. The sharpness of the horseradish and the sweet beets, along with the protein rich fish are a flavour combination we absolutely adore and can’t wait for you to try.
You can make this quicker and easier to make by buying vacuum sealed pre-cooked beets so you don’t have to bother with the prep, or even the pickled variety would work. However, we’ve included instructions for roasting fresh beets in advance.
2 slices of thick bread, preferably rye
1 cooked beet, thinly sliced
2 tablespoons creamy horseradish sauce
1 tin of mackerel fillets, drained
Sprig of dill for garnish
A squeeze of lemon juice
Extra virgin olive oil
1. Prepare your beets. If you can get the vacuum sealed pre-cooked kind, go for it. They are much more convenient. If not, wrap your beets in foil and roast in the oven for about an hour at 400 degrees F. Once they are cool, cover your chopping board with paper towel to avoid staining anything, peel and thinly slice. You can cook the beets in advance the day before and leave in the fridge until ready to peel and slice.
2. Spoon the horseradish sauce (we are using President’s Choice) into a small bowl and stir flakes of your mackerel into the sauce.
3. Toast your bread either under the grill or in your toaster and drizzle with a bit of olive oil.
4. When the toast is ready, arrange the beet slices on top, followed by the mackerel, a squeeze of lemon juice and garnish with dill.