Scandi Smoked Mackerel on Rye Recipe

Introduction

This Scandinavian-inspired smoked mackerel on rye is a fresh and flavorful open sandwich perfect for a light lunch or snack. It combines creamy, tangy, and smoky elements with crisp vegetables and fresh dill for a delightful bite every time.

Ingredients

• 3 slices (around 50g each) pumpernickel-style dark rye bread, cut in half
• 50g half-fat crème fraîche
• 2 tbsp roughly chopped dill, plus extra to garnish
• 2 tsp horseradish sauce
• 1 small eating apple, quartered, cored and cut into small chunks
• 8 cherry tomatoes, halved
• 1 slender celery stick, sliced
• 2 x 35g smoked mackerel fillets
• 75g vacuum-packed beetroot (not in vinegar), drained
• 1 lemon, cut into wedges, to serve

Instructions

1. Step 1: Divide the pumpernickel rye bread slices between two plates or boards, arranging them evenly.
2. Step 2: In a bowl, mix together the crème fraîche, chopped dill, and horseradish sauce until smooth.
3. Step 3: Stir the apple chunks, halved cherry tomatoes, and sliced celery into the crème fraîche mixture until well combined.
4. Step 4: Spoon the mixture generously over the bread slices, spreading to cover the surface.
5. Step 5: Flake the smoked mackerel into chunky pieces, discarding the skin, then arrange the fish on top of the crème fraîche mixture.
6. Step 6: Cut the drained beetroot into small chunks and scatter them evenly over the mackerel pieces.
7. Step 7: Garnish with additional dill and serve immediately with lemon wedges for squeezing over just before eating.

Tips & Variations

• Use freshly grated horseradish instead of horseradish sauce for a stronger, fresher kick.
• Substitute the beetroot for pickled cucumber or radishes for a different tangy crunch.
• For a creamier texture, add a little mayonnaise to the crème fraîche mixture.
• Try using sourdough bread if pumpernickel rye isn’t available for a lighter base.

Storage

This smoked mackerel on rye is best enjoyed fresh. If you need to store it, cover and refrigerate the assembled sandwiches for up to 24 hours, but note the bread may become soggy. To reheat, it’s not recommended; instead, prepare fresh. Keep any leftover crème fraîche mix separate and use within 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh mackerel instead of smoked?

Fresh mackerel will require cooking and seasoning before use, so for convenience and flavor depth, smoked mackerel is preferred in this recipe.

Is it possible to make this vegan?

To make a vegan version, substitute crème fraîche with plant-based yogurt or vegan cream and replace smoked mackerel with smoked tofu or marinated eggplant slices.

Scandi Smoked Mackerel on Rye Recipe

---

★★★★★

4.4 from 770 reviews

• Author: Sophie
• Total Time: 10 minutes
• Yield: 2 servings 1x
• Diet: Low Fat

Pin Recipe

Print Recipe

Description

A fresh and flavorful Scandinavian-inspired open sandwich featuring smoked mackerel on hearty pumpernickel rye bread, topped with a zesty dill and horseradish crème fraîche, crisp apple, cherry tomatoes, celery, and sweet beetroot. This light yet satisfying dish is perfect for a quick lunch or elegant snack.

---

Ingredients

Scale 1x2x3x

Bread

• 3 slices (around 50g each) pumpernickel-style dark rye bread, cut in half

Topping Mix

• 50g half-fat crème fraîche
• 2 tbsp roughly chopped dill, plus extra to garnish
• 2 tsp horseradish sauce
• 1 small eating apple, quartered, cored and cut into small chunks
• 8 cherry tomatoes, halved
• 1 slender celery stick, sliced

Fish & Garnish

• 2 x 35g smoked mackerel fillets
• 75g vacuum-packed beetroot (not in vinegar), drained
• 1 lemon, cut into wedges, to serve

---

Instructions

1. Prepare the base: Divide the rye bread slices evenly between two plates or serving boards to create the sandwich base.
2. Make the creamy topping: In a mixing bowl, combine the half-fat crème fraîche, chopped dill, and horseradish sauce. Mix well until smooth and evenly blended.
3. Add the fresh vegetables and fruit: Stir the chopped apple, halved cherry tomatoes, and sliced celery into the crème fraîche mixture, incorporating them gently to retain their texture.
4. Assemble the sandwich: Spoon the prepared crème fraîche mixture evenly over the rye bread on each plate, spreading it to cover the surface.
5. Add the smoked mackerel: Flake the smoked mackerel fillets into chunky pieces, discarding the skin, and arrange the pieces neatly on top of the creamy topping on each sandwich.
6. Top with beetroot and garnish: Cut the beetroot into small chunks and scatter them over the mackerel. Sprinkle with extra chopped dill for freshness and color. Serve with lemon wedges for squeezing over just before eating.

Notes

• Using half-fat crème fraîche keeps the dish lighter without sacrificing creaminess.
• Choose vacuum-packed beetroot that isn’t in vinegar to avoid overpowering acidity.
• The lemon wedges add a bright zing that complements the richness of the smoked mackerel.
• For extra texture, consider lightly toasting the rye bread before assembling.
• Discarding the mackerel skin helps improve the sandwich’s texture and avoids bitterness.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Snack
• Method: No-Cook
• Cuisine: Scandinavian

Keywords: smoked mackerel, rye bread, Scandinavian sandwich, open sandwich, dill, horseradish sauce, beetroot, healthy snack, light lunch