- 100g cream cheese
- 75g mayonnaise
- 30g horseradish sauce
- 2 spring onions, finely chopped
- ¼ bulb of fennel, finely chopped
- 1 tbsp capers, finely chopped
- ½ tsp dill
- 340g (4) smoked mackerel fillets
- 4 malted grain baps
- 50g butter or margarine
- 1 small beetroot, peeled and thinly sliced
- 50g rocket
- Vinaigrette dressing
Place the cream cheese, mayonnaise and horseradish sauce in a bowl and mix to combine.
Add the spring onions and fennel along with the capers and dill and stir again.
Flake the mackerel fillets, removing the skin and any large bones, add to the cream cheese and mix everything together until you have a rough textured pâté/rillette.
Cut your rolls in half and spread each half with the butter or margarine.
Divide the mackerel rillette between the rolls. Top with the sliced beetroot and a portion of the rocket, followed by a drizzle of the vinaigrette.
Serve on a plate with a handful of mixed leaves, dressed in the remaining vinaigrette.
Serve up a tasty snack, packed full of vegetables, with this pea guacamole, a twist on the classic avocado dip, but made with peas.
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