British Open Smoked Mackerel and Beetroot Sandwiches on Rye

Shopping list

• 4 piece rye bread — thick slices

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• 200 g smoked mackerel fillets — skin removed, flaked

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• 150 g cooked beetroot — not in vinegar, sliced

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• 4 tbsp crème fraîche

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• 1 tsp creamed horseradish

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• 40 g rocket

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• 1 piece lemon — cut into wedges

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• 1 pinch black pepper — to taste

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Step by step

1. 1

   Lightly toast the rye bread slices until golden and firm.

2. 2

   In a small bowl, stir together the crème fraîche and creamed horseradish.

3. 3

   Spread each slice of toasted rye with a spoonful of the horseradish cream.

4. 4

   Top with a handful of rocket, then arrange the beetroot slices over the leaves.

5. 5

   Scatter the flaked mackerel on top and season with a twist of black pepper.

6. 6

   Serve immediately with lemon wedges on the side for squeezing.