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Peppered mackerel with Bay Tree beetroot & horseradish relish

Peppered mackerel with beetroot & horseradish relish

Enjoy this perfect flavour combination with the addition of The Bay Tree’s Beetroot & Horseradish Relish


  • 4 smoked, peppered mackerel fillets
  • 100g crème fraîche
  • 4 thick slices of seeded rye sourdough
  • 4 tbsp of The Bay Tree’s Beetroot & Horseradish Relish
  • Juice of half a lemon
  • 2 tbsp olive oil (for brushing)
  • Dill sprigs (for decoration)


  1. Preheat the grill to medium.
  2. Mix together the crème fraîche and lemon juice.
  3. Grill the mackerel fillets for 4–5 minutes or until warmed through. Remove from the heat.
  4. Brush both sides of the bread with olive oil and grill for about a minute on each side.
  5. While the bread is toasting, remove the fish skin. Pull apart the fillets into large flakes and stir into the crème fraîche mixture.
  6. Spoon the mackerel mixture onto the toast, top each slice with a tablespoon of relish. Decorate with dill.

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Taste Buds MayJune24 front cover