Smoked Mackerel & Horseradish Open Sandwiches

Fresh and vibrant, this quick lunch pairs peppery mackerel with creamy quark, crisp radish and bright lemon on toasted sourdough.

• 1 x 120g pack of pepped smoked mackerel

• 1 pack watercress (can substitute with similar)

• 2 lemons

• 10 small radishes, thinly sliced

• 4 tsp horseradish sauce

• 6 baby beetroots in vinegar, sliced

• 150 g quark (can use cream-cheese)

• 4 slices wholemeal & rye sourdough, toasted

Prepare the quark (or cream-cheese)

Mix the quark with the horseradish sauce, a pinch of salt and pepper, and a squeeze of lemon. Spread generously over the toasted sourdough.

Layer the topping
Top with flaked mackerel, watercress, sliced radishes and baby beetroot.

Finish and serve
Add a final squeeze of lemon and freshly cracked pepper. Serve immediately.