Ingredients
- 1 large flatbread or flour tortilla
- 1 smoked mackerel fillet (from a 2-pack — use one)
- ½ cucumber, thinly sliced
- 1 tsp white wine vinegar + pinch of salt
- Handful of rocket or watercress
- 1 tsp horseradish sauce or wholegrain mustard
Method
- 1. Mix cucumber slices with vinegar and salt. Leave 5 minutes while you prep the rest.
- 2. Spread horseradish or mustard over the flatbread.
- 3. Flake the mackerel onto the flatbread. Add the greens and drained cucumber.
- 4. Roll tightly, cut in half, wrap in foil or a beeswax wrap.
Eat on the Portobello promenade looking out at the Forth. The mackerel and the salt air belong together.
Ingredients
- 6 rough oatcakes (Nairns or Paterson's)
- 50g strong cheddar
- 1 small apple, sliced thin
- 1 tbsp chutney or Branston pickle
- Optional: small handful of walnuts
Method
- 1. Wrap oatcakes, cheese, and apple separately (the oatcakes go soggy if assembled in advance).
- 2. Pack the chutney in a small container.
- 3. Assemble on the hill.
The proper hill lunch. Eat at the top with the city behind you and Midlothian ahead. The oatcakes are more Scottish than anything you'll find in a tourist café.
18 more recipes — one for every location
These recipes are for Kiez Traveller subscribers. Each one is written for that specific day — the season, the walk, the vibe of the place. Pack it the night before, eat it somewhere you've never been before.