This is my first post on Danish open faced sandwiches. There are many variations and versions on all of these sandwiches but this is what I grew up with. I subbed out the horseradish in one version for wasabi and I have to say I love it. The other version is with scrambled eggs which cuts the oiliness of the Mackerel quit well. I will be posting many more open faced sandwiches in the future so that at some point you will be able to make an entire repertoire of these wonderful and easy recipes for your guests.
Ingredients: Smoked Peppered Mackerel open faced sandwich. Two ways.
Ingredients
- 50 gr. (1.76 oz.) unsalted butter.
- one side of a smoked peppered mackerel fillet.
- 2 pieces of dark rye bread.
- 50 gr. wasabi mayo.
- 1 whole egg.
- 7 sprigs of chive chopped.
- several thin slices of marinated radish in vinegar and sugar.
Directions for Smoked Peppered Mackerel open faced sandwich.
Directions
- Version one.
- Butter bread.
- Lay half the fillet on top of the bread.
- Place scrambled eggs on top.
- Top with fresh chive for garnish. Done.
- Version two.
- Butter bread.
- Smear wasabi mayo over butter.
- Place Mackerel on top.
- Place radish slice over Mackeral
- Garnish with dill. Done.
If you can’t get Halibut you can sub in Cod, Salmon or any other fish filet of your choice. Hope you enjoy!
Summary
Recipe Name
Smoked Peppered Mackerel open faced sandwich. Two ways.
Author Name
Kimbos Comfort Kitchen
Published On
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