Topless mackerel pâté and watercress sandwich
To reduce the calorie count but not the satisfaction factor of your sandwiches, try going topless! We've been using dense rye pumpernickel-style bread, which takes a bit of getting used to but makes brilliant open-topped sandwiches. It contains no wheat and is very satisfying - and slightly lower in calories than thick-sliced wholegrain bread.
- Prep time
- 5 minutes
- 330 per serving
- 1 slice of rye bread
- 55g Smoked Mackerel Fillet
- 1 tablespoon of low-fat yogurt
- 1 teaspoon of light mayonnaise
- 1 finely chopped onion
- 3 cherry tomatoes, chopped into quarters
Skin a 55g smoked mackerel ﬁllet and put the ﬂesh in a bowl. Add a tablespoon of low-fat natural yoghurt and 1 teaspoon of light mayonnaise and mash roughly with a fork. Add 1 tablespoon of ﬁnely chopped red onion and 3 cherry tomatoes cut into quarters and mix lightly. Put a slice of rye bread on a plate and top with lots of fresh watercress leaves. Spoon the mackerel mixture over the watercress and season with black pepper.