Beetroot & rye tartines

If you're keen to rustle up lighter party nibbles for a celebration, these low-calorie beetroot tartines with pastrami or mackerel are ideal

Prep:15 mins
No cook

Serves 28 (12 pastrami and 16 mackerel)
Easy

Nutrition per serving

kcal 38
fat 1g
saturates 0.5g
carbs 5g
sugars 0g
fibre 1g
protein 2g
salt 0.3g

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

Tip

Nutrition per mackerel open-facer (16)

43 kcals • fat 2g • saturates 1g • carbs 5g • sugars 1g • fibre none • protein 3g • salt 0.1g

Method

Mix the yogurt and mustard together, then spread over the bread and top with the beetroot slices, overlapping them to make an even base.
For the pastrami tartines, cover the beetroot completely with the pastrami slices, then cut each into six fingers and top each one with a sliver of gherkin.
For the mackerel tartines, cut each piece of bread into eight squares. Top with the mackerel and red onion, then snip over some of the dill. Keep them chilled until ready to serve. Will keep in the fridge for up to one day.

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