Celeriac coleslaw
This large, knobbly root vegetable is lovely
raw as well as cooked, and wonderful in this
French-style coleslaw
Smoked mackerel & beetroot toast topper
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
Skip to ingredients
- 1 large or 2 small cooked beetroot
- 25g soured cream
- juice and zest ½ lemon
- 1 shallotthinly sliced
- 2 slices toast
- 1 smoked mackerelfillet
- a little chopped dill
Nutrition: per serving
- kcal574
- fat30g
- saturates8g
- carbs51g
- sugars7g
- fibre4g
- protein25g
- salt2.8g
Method
step 1
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.