Mackerel beetroot canape recipe | Sainsbury`s Magazine
This smoked mackerel recipe from James and Rosie Ramsden produces elegant canapes that are really easy to make, perfect for a dinner or drinks party.
Ingredients
- 2 raw beetroot, about 80-90g each, scrubbed
- ½ tsp caraway seeds
- 100ml cider vinegar
- 50g caster sugar
- 2 whole black peppercorns
- 60g full-fat creme fraiche
- 1 ½ tbsp creamed horseradish
- ¼ tsp lemon juice
- 4 slices rye bread, each cut into 8 squares
- 2 smoked mackerel fillets, skin removed and flaked
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