Zest and Herbs

Beetroot slaw

People don’t seem to want to eat kippers, smoked mackerel and the like; I don’t really know why. It’s all the flavour of smoked salmon but at a fraction of the price. I stumbled upon the kipper for this meal a few days ago, butterflied, complete with its head and still in its Morrison’s packaging all priced up at a measly 82p, and this seemed the best opportunity to rescue it from the murky depths of the freezer. A short blast in the microwave left it steaming hot and could be removed from the bones with no problems.

Sat on top some shredded beetroot and carrot slaw, it made a Nordic-inspired lunch. Although harder to eat than its closed counterpart, with an open sandwich you can pile on the filling (or should that be topping?). Don’t forget to pretend it’s the healthier option as well, since you’re sacrificing that second slice of bread!

Kipper and beetroot open sandwich


  • 2 medium beetroot, cooked, peeled and cut into thin strips
  • 1 carrot, peeled and grated
  • 2 heaped tbsp mayonnaise
  • Small handful of fresh dill, chopped
  • Horseradish sauce or mustard, to taste
  • Lemon juice, to taste

Combine the first 4 ingredients together. Taste, and add the horseradish, lemon juice and season with salt and pepper. Serve with smoked fish.

3 comments on “Beetroot slaw

  1. Ema Jones
    September 17, 2014

    I’m adding some garlic salt, may I?


    • Simon
      September 18, 2014

      By all means! Sounds like a good addition.

      Liked by 1 person

      • Ema Jones
        September 21, 2014

        Yeah, taste enhances when you exchange ideas. Happy cooking ❤ ❤


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