20 Feb smoked mackerel on toast
Meanwhile, my trusty beetroot hummus slathered on toast and topped with smoked mackerel and fresh dill makes a great snack, any time of day.
smoked mackerel + beetroot hummus on toast (serves 2)
Prep time: 15 minutes
Almost every meal shared with friends at my house begins with beetroot hummus, and mostly I make it with vaccuum-packed rather than fresh beets – but don’t tell my friends I said that.
4 x vaccum packed beetroots
1 tablespoon of olive oil.
The juice of half a lemon
2 garlic cloves
Handful of finely chopped walnuts
Sourdough or rye bread
150g of smoked mackerel
Fresh dill, to serve
- Remove the beetroots from their packaging and discard the excess liquid. Mind you don’t stain your clothes.
- Roughly chop the beetroots and place in your food processor. Add the olive oil and squeeze in the lemon juice before blitzing until smooth.
- Finly grate the garlic cloves into the beetroot. Add the walnuts and a pinch of salt and pepper before blitzing once again until smooth and well combined. Give it a taste and add a bit more lemon juice or salt and pepper if you think it needs it.
- Toast a few slices of your favourite bread (something tangy like sourdough and rye really works with the mackerel and beetroots).
- Use your hands to flake the smoked mackerel so that you have small bite-sized pieces of the fish to scatter on your toast.
- Slather the toast with the beetroot hummus before topping with the flaked pieces of mackerel and, finally, a sprig of fresh dill.
This week’s storecupboard essentials
Vaccuum packed beetroots –I think we were all a bit traumatised by the slices of pickled beetroot that used to adorn every salad buffet in the 80s. The vaccum-packed variety are way closer to the fresh variety. Obviously, fresh is best, but the vaccuum-packed kind work really well when whizzed up to make beetroot hummus.
This recipe first appeared in The Irish Independent on February 19th