Smoked Mackerel and Beetroot Rice Cakes
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Smoked mackerel flakes and holds on a rice cake where tinned fish falls off. It is an oily fish, so 50 g is 150 kcal, and doubling it doubles that.
Creamed horseradish contains milk and egg. A scrape of grated fresh horseradish has neither, if that matters.

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