Prep Time::15 mins
Cook Time::10 mins
Stand Time::5 mins
Total Time::30 mins
Servings::4
Ingredients
Oops! Something went wrong. Our team is working on it.
2 slices pumpernickel bread, torn into bite- sized pieces
1 tablespoon olive oil
1/2 teaspoon freshly ground black pepper, plus more for garnish
1/4 cup Greek-style yogurt
2 tablespoons lemon juice
1 tablespoon cider vinegar
2 (4.2-ounce) cans oil-packed smoked mackerel, drained and flaked
1 (8-ounce) package cooked beets (such as Melissa's), drained and chopped
1 apple, cored and diced
fresh dill, for garnish
lemon zest and lemon wedges, for serving
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Toss bread with oil and 1/4 teaspoon pepper on a 10×15-inch rimmed baking sheet. Spread into an even layer. Bake, stirring halfway through, until crisp, about 12 minutes. Let cool for 5 minutes.
Meanwhile, for sauce, whisk together yogurt, lemon juice, vinegar, and remaining 1/4 teaspoon pepper in a small bowl. Serve bread, smoked mackerel, beets, and apple with sauce. Garnish with dill and additional black pepper. Serve with lemon zest and wedges.
Boost Vitamin A
If earthy beets aren’t your thing, replace them with vitamin A-packed carrots: Toss 8 oz. carrots, cut into 1-inch pieces, with 1 tablespoon olive oil and 1/4 teaspoon black pepper on a separate 10×15-inch rimmed baking sheet. Roast alongside bread in Step 1, adding an additional 15 minutes.
Reduce Sodium
Swap out the canned smoked mackerel for 2 (4-oz.) fresh skinless salmon fillets. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Cook salmon, turning halfway through, until it flakes easily with a fork, 4 to 6 minutes per 1/2-inch thickness. Flake into bite-size pieces.
Fill up on Fiber
Use pumpernickel, rye, or another whole-grain bread with at least 2 grams of fiber per serving.