Smoked mackerel smorrebrod with beetroot salad

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.

Prep 0 h : 10 m
Cook 0 h : 0 m


  • 170g hot-smoked mackerel or trout, skin and bones discarded, flesh flaked

    70g creme fraiche

    6 rye crackers, to serve

    Finely grated horseradish, to taste

    50g mung bean sprouts

    2 tbsp roasted sunflower seeds

    2 tbsp roasted pepitas

    Beetroot salad

    1 tsp caraway seeds

    1 small beetroot (about 100g), trimmed and thinly shaved on a mandolin

    2 golden shallots, thinly sliced

    Extra-virgin olive oil, for drizzling

    Lemon juice, to taste


  • For beetroot salad, dry-roast caraway seeds for a 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.

    In a bowl, mix smoked mackerel and crème fraîche with a fork to combine and season to taste.

    Top each cracker with mackerel mixture and beetroot salad, scatter with horseradish, sprouts and toasted seeds, and serve.