Scandi Mackerel Sharing Platter

Cooking time
Serves2-4 people

For an energy-fuelled breakfast, we’ve taken our cue from the Scandinavians with this Scandi Mackerel Sharing platter that teams fillets of this gently smoked fish with grated beetroot, dill, crème fraîche and watercress. A squeeze of lemon lifts all the flavours.


  • 2 large beetroot
  • 50g watercress
  • 2 Inverawe peppered smoked mackerel fillets
  • A handful of dill
  • 1 lemon
  • A few slices of rye bread
  • 200g crème fraîche

10mins (prep) | nil (cooking)

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1. Peel and grate the beetroot (be careful as beetroot can stain).
2. Wash the watercress and roughly tear into smaller sprigs.
3. Place the watercress on a platter, then top with the mackerel fillets.
4. Chop the dill and sprinkle over the mackerel. Put the beetroot into a ramekin. Quarter your lemon. Add both to the platter.
5. Finish with torn slices of rye bread and serve with crème fraîche.
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