Bruschette with beetroot salad and mackerel

Peel the beets with a peeler and then scrape them into wafer-thin slices with the peeler or a cheese slicer. Spoon the beetroot in a bowl with the wine vinegar and let them marinate for ½ -1 hour until they are softer - but still crispy -. Let the slices in a sieve drain well and then mix them again in the bowl (without vinegar!) With oil, salt and freshly ground pepper.

Roast the slices of bread in a hot grill pan on both sides until nice brown stripes appear. Meanwhile, divide the mackerel fillet into pieces.

Brush the bruschette with mayonnaise and place on plates. Divide the slices of beet and rocket over and lay the pieces of mackerel on them. Cut the spring onion into rings and sprinkle with the walnuts over the bruchette.