Beetroot rye tartines

Ingredients

• 4 tbsp thick Greek yogurt
• 2 tsp English mustard
• 4 slices German three-grain bread (rye, oats and barley)
• 4 cooked beetroot, about 230g, very thinly sliced
• 4 slices of pastrami, about 50g
• 2 cocktail gherkins, very thinly sliced
• 50g skinless smoked mackerel, flaked into 16 pieces
• ½ small red onion, thinly sliced
• sprigs of fresh dill

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