AT A GLANCE
Smoked mackerel smashed into a chunky pâté with crème fraîche makes a quick, light Nordic-style breakfast. We've served ours on rye crackers - try toasted rye bread for something hot and hearty.
|01||For beetroot salad, dry-roast caraway seeds (1 minute), then grind with a mortar and pestle. Transfer to a bowl, add beetroot and shallot, drizzle with olive oil, season to taste with salt, pepper and lemon juice, and toss to combine.|
|02||In a bowl, mix smoked mackerel and crème fraîche with a fork to combine and season to taste.|
|03||Top each cracker with mackerel mixture and beetroot salad, scatter with horseradish, sprouts and toasted seeds, and serve.|