This is a very easy lunch dish that looks rather grand. You can serve the same topping on bruschetta slices, but for me, these ciabatta rolls are the perfect size for a lunch dish. If you don't have dill pollen, then you could make this with just fresh dill - and if you don't have fresh dill, a little extra dill pollen would work nicely too!
2 peppered smoked mackerel fillets
2 ciabatta rolls
2 medium slices pickled beetroot (cut into chunks)
2 tablespoons creme fraiche
3 teaspoons extra virgin olive oil
1 handful fresh dill
1 pinch dill pollen
Mix together most of the dill (reserve a little for garnish), dill pollen, creme fraiche and one teaspoon of olive oil
But the ciabbata rolls in half lengthwise and drizzle the remaining olive oil over the cut side
Heat the grill to medium and grill the smoked mackerel fillets and ciabatta rolls for about 2 minutes on each side, till the mackerel is warm through
Using a fork, remove the flesh from the skin of the mackerel and mash up a little
Plate the rolls by dividing the mackerel to top each roll, then alternating a cube of beetroot with a dollop of the creme fraiche dressing
Garnish with the remaining dill sprigs and serve.