Bruschetta with beetroot and mackerel is so easy to make! Also, I can’t tell you how much I liked the combination of lightly sweet beetroot, horseradish and fillet mackerel in sunflower oil. If you try this recipe I am sure you will like it.
And the truth is that everything is so simple to make, in maximum 10 minutes it will be on your table. Also, if you want a special taste for your bruschetta with beetroot and mackerel, I recommend a whole grain bread with mayo for these bruschettas.
- 4 slices of whole-grain bread with mayo
- 1 canned mackerel fillet, in sunflower oil (115 g)
- 100 g fresh cream / fermented cream 30% fat
- ½ teaspoon lemon peel
- 1 teaspoon lemon juice
- 2 tsp finely chopped horseradish
- 150 g boiled red beet
- 1-2 teaspoons parsley shaved
- 1 tablespoon of olive oil
- Put in a small bowl creme fraiche (creme fraiche is very similar to classic fermented cream, so you can replace it with cream with 30% fat).
- Add the lemon peel, lemon juice, very fine grated horseradish, the drained mackerel and mix until we obtain a homogeneous cream. Season with salt to taste.
- Fry the slices of bread on the grill for 2 minutes on each side or until browned evenly.
- Immediately after removing them from the grill, grease them with a little olive oil and let them cool
- Cut the boiled red beets into thin slices. Place on each slice of fried bread each 2-3 slices of beetroot, and on top add a generous layer of mackerel and horseradish.
- Unless you like it, dust each bruschetta with freshly chopped parsley. I love parsley and it really works great with these bruschettas.
And that’s it! Enjoy your bruschetta with beetroot and mackerel!