Beetroot & rye tartines #christmas #recipes

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If you're knifelike to noise up igniter company nibbles for a festivity, these low-calorie beet tartines with pastrami or mackerel are nonsuch

Ingredients:

• 4 tbsp gelatinlike European yogurt
• 2 tsp Nation mustard
• 4 slices European three-grain clams (rye, oats and barley)
• 4 burnt beet, nigh 230g, real thinly sliced
• For the pastrami open-facers
• 4 slices of pastrami, nigh 50g
• 2 cocktail gherkins, real thinly sliced
• For the smoked mackerel open-facers
• 50g skinless preserved mackerel, flaked into 16 pieces
• ½ microscopic red onion, thinly sliced sprigs of original herb

Method:

1. Mix the yogurt and mustard together, then propagate over the clams and top with the beet slices, covering them to micturate an flat dishonourable.
2. For the pastrami tartines, concealing the beetroot completely with the pastrami slices, then cut apiece into six fingers and top each one with a fragment of gherkin.
3. For the mackerel tartines, cut apiece serving of sugar into eighter squares. Top with the mackerel and red onion, then clip over whatever of the herb. Living them chilled until fit to attend. Leave stronghold in the icebox for up to one day.

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