Lunch on the run

Rosie Bir­kett

The Guardian - Feast - - News -

Tinned mack­erel on rye with pick­led cu­cum­ber and yo­ghurt

In a jar, shake 3 tbsp cider vine­gar with ½ tsp caster sugar and a pinch of salt and pep­per. Finely slice ¼ cu­cum­ber and ½ shal­lot into the jar, along with a few sprigs of dill. In another jar, stir 3 tbsp nat­u­ral yo­ghurt with salt, pep­per, a lit­tle olive oil and wa­ter. Pack the jars along with 2 slices of rye bread in foil and 1 tin of mack­erel fil­lets in oil. At lunch, un­wrap the rye, toast and but­ter it. Drain the mack­erel, put on the toast, spoon the yo­ghurt dress­ing over and top with pick­les.

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