Beetroot rye tartines

Beetroot & rye tartines

Beetroot & rye tartines


15 minutes

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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