Beetroot & Rye Tartines with Pastrami and Smoked Mackerel Recipe
Introduction
Beetroot and rye tartines are a vibrant and flavorful open-faced sandwich perfect for a light meal or elegant snack. Combining creamy mustard yogurt, earthy beetroot, savory pastrami, and smoky mackerel creates a delightful mix of textures and tastes.
Ingredients
- 4 tbsp thick Greek yogurt
- 2 tsp English mustard
- 4 slices German three-grain bread (rye, oats and barley)
- 4 cooked beetroot, about 230g, very thinly sliced
- 4 slices of pastrami, about 50g
- 2 cocktail gherkins, very thinly sliced
- 50g skinless smoked mackerel, flaked into 16 pieces
- ½ small red onion, thinly sliced
- sprigs of fresh dill
Instructions
- Step 1: Mix the Greek yogurt and English mustard together until smooth. Spread this mixture evenly over each slice of German three-grain bread.
- Step 2: Arrange the thinly sliced beetroot evenly over the mustard yogurt on the bread, slightly overlapping the slices to create a solid base.
- Step 3: For the pastrami tartines, cover the beetroot completely with the pastrami slices. Cut each tartine into six finger-sized pieces and top each piece with a sliver of gherkin.
- Step 4: For the mackerel tartines, cut each slice of bread into eight squares. Top each square with flaked smoked mackerel and a few thin slices of red onion, then snip fresh dill over the top.
- Step 5: Keep the tartines chilled until ready to serve, ensuring they stay fresh and vibrant.
Tips & Variations
- Use fresh dill generously for a bright herbal note that complements the smoky mackerel beautifully.
- Substitute the pastrami with smoked turkey or ham for a different savory twist.
- Try adding a squeeze of lemon juice over the mackerel tartines for added freshness.
- Serve with a simple green salad or pickled vegetables to balance the richness.
Storage
Store the tartines in an airtight container in the refrigerator and consume within one day for best freshness. When reheating, it’s best to avoid the toppings—toast the bread separately if desired to maintain texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of bread instead of German three-grain?
Yes, you can substitute with rye bread, sourdough, or any dense whole grain bread that will hold the toppings well.
Are the tartines suitable for a make-ahead meal?
They can be prepared a few hours ahead and kept chilled. However, assemble sliced beetroot and dairy toppings close to serving time to maintain freshness and prevent sogginess.
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Beetroot & Rye Tartines with Pastrami and Smoked Mackerel Recipe
- Total Time: 15 minutes
- Yield: 4 tartine slices (enough to serve 4) 1x
Description
A vibrant and healthy open-faced tartine recipe featuring rye and grain bread topped with a creamy mustard yogurt spread, thinly sliced beetroot, pastrami, smoked mackerel, and fresh garnishes. Perfect as a light lunch or elegant appetizer with a delightful balance of flavors and textures.
Ingredients
Yogurt Mustard Spread
- 4 tbsp thick Greek yogurt
- 2 tsp English mustard
Bread Base
- 4 slices German three-grain bread (rye, oats, and barley)
Toppings
- 4 cooked beetroot, about 230g, very thinly sliced
- 4 slices of pastrami, about 50g
- 2 cocktail gherkins, very thinly sliced
- 50g skinless smoked mackerel, flaked into 16 pieces
- ½ small red onion, thinly sliced
- Sprigs of fresh dill
Instructions
- Prepare the Spread: In a small bowl, thoroughly mix the thick Greek yogurt with the English mustard until smooth and well combined to create a tangy spread.
- Assemble the Beetroot Base: Spread the yogurt and mustard mixture evenly over each slice of German three-grain bread. Then, layer the very thinly sliced cooked beetroot on top, overlapping the slices to form a uniform and visually appealing base layer.
- Create Pastrami Tartines: For the pastrami option, completely cover the beetroot layer on each bread slice with pastrami slices. Once topped, carefully cut each pastrami-topped bread slice into six finger-sized pieces. Garnish each finger with a slender sliver of cocktail gherkin to add brightness and crunch.
- Create Mackerel Tartines: For the mackerel option, cut each slice of bread into eight small squares. Arrange flaked smoked mackerel pieces evenly across the squares, then add thin slices of red onion on top. Finish by snipping fresh dill sprigs over each square for a fresh herbaceous note.
- Chill and Serve: Keep all prepared tartines chilled in the refrigerator until ready to serve. They retain freshness and flavor for up to one day, making them ideal for preparing ahead of time.
Notes
- These tartines are best served chilled and eaten within one day for optimal freshness.
- The pastrami tartines are cut into finger-sized pieces, perfect for serving as appetizers or snacks.
- The combination of smoked mackerel and fresh dill adds a delightful contrast to the creamy and sweet beetroot base.
- Use very thin slices of beetroot and gherkins to ensure balanced flavor and texture in every bite.
- German three-grain bread offers a hearty base with rye, oats, and barley, but similar multi-grain or rye bread can be used as alternatives.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch, Appetizer
- Method: No-Cook
- Cuisine: European, German-inspired
Keywords: Beetroot tartines, rye bread tartines, pastrami tartines, smoked mackerel tartines, open-faced sandwiches, healthy lunch, easy appetizers
