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

8 cherry tomatoes, halved

1 slender celery

2 x 35g smoked mackerel fillets

75g vacuum-packed beetroot

1 lemon

Prep: 20 MINS

Method

1)Divide the bread between 2 plates or boards.