Scandi smoked mackerel on rye

Ingredients

• 3 slices (around 50g each) pumpernickel-style dark rye bread, cut in half
• 50g half-fat crème fraîche
• 2 tbsp roughly chopped dill, plus extra to garnish
• 2 tsp horseradish sauce
• 1 small eating apple, quartered, cored and cut into small chunks
• 8 cherry tomatoes, halved
• 1 slender celery stick, sliced
• 2 x 35g smoked mackerel fillets
• 75g vacuum-packed beetroot (not in vinegar), drained
• 1 lemon, cut into wedges, to serve

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