Smoked Mackerel and Beetroot Rice Cakes

Make smoked mackerel and beetroot rice cakes, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
50 g Smoked mackerel (As sold. Most of the fat in any dish it is in.)
50 g Cooked beetroot (Vacuum-packed, not pickled. Pickled beetroot carries vinegar and usually sulphites.)
1 tsp (6 g) Creamed horseradish
2 cakes, about 18 g Rice cakes
10 g Rocket
A squeeze Lemon juice
Ingredient notes on the recipe page.

METHOD
1. Flake the mackerel off its skin, feeling for bones as you go.
2. Dice the beetroot small and dry it on kitchen paper.
3. Spread the horseradish thinly over the rice cakes, then the rocket, beetroot and mackerel. Finish with lemon and eat at once.

Contains milk, eggs and fish.
Creamed horseradish is made with cream and often egg yolk. Plain grated horseradish carries neither.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/smoked-mackerel-beetroot-rice-cakes

AI-generated images illustrating the recipe.

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