nordic

Norwegian Mackerel in Tomato with Rye Crispbread and Cucumber Salad

Name: Norwegian Mackerel in Tomato with Rye Crispbread and Cucumber Salad
Yield: 1 serving
Cuisine: nordic
Ingredients: 160 g canned mackerel in tomato sauce; 60 g rye crispbread; 160 g cucumber, thinly sliced; 40 g red onion, thinly sliced; 120 g plain yogurt (2%); 10 g prepared horseradish, grated or jarred; 12 g white vinegar; 6 g sugar; 1 g black pepper

This dish pairs canned mackerel in tomato sauce with rye crispbread, cucumber, thinly sliced and red onion, thinly sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced Heart friendly Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

43 g Protein

54 g Carbohydrates

29 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

160g canned mackerel in tomato sauce 328 kcal
60g rye crispbread 165 kcal
160g cucumber, thinly sliced 24 kcal
40g red onion, thinly sliced 16 kcal
120g plain yogurt (2%) 73 kcal
10g prepared horseradish, grated or jarred 5 kcal
12g white vinegar 2 kcal
6g sugar 23 kcal
1g black pepper 3 kcal

Cooking instructions

cucumberwhite vinegarsugarblack pepper
Make the cucumber salad: toss cucumber with vinegar, sugar, salt, and pepper; let stand 10 minutes.
canned mackerel in tomato sauceplain yogurt (2%)prepared horseradish
Stir the yogurt and grated horseradish together for a quick creamy sauce.
rye crispbreadplain yogurt (2%)prepared horseradish
Spread the rye crispbreads with the horseradish yogurt.
canned mackerel in tomato saucered onion
Top with mackerel in tomato, then add sliced red onion.
cucumber
Serve with the cucumber salad on the side (or pile some on top).