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
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
- Prepare the base: Divide the rye bread slices evenly between two plates or serving boards to create the sandwich base.
- 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.
- 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.
- Assemble the sandwich: Spoon the prepared crème fraîche mixture evenly over the rye bread on each plate, spreading it to cover the surface.
- 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.
- 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
