Smørrebrød with Cod, Bacon and Beetroot
Prep 25 min Total 30 min
Cod with Bacon and Beetroot © kvalifood.com
Baked cod and crispy bacon is a combination that works because the fat from the bacon compensates for the cod’s very lean flesh. Pickled beetroot and horseradish cut through the fat and provide the necessary contrast. It is a solid, filling smørrebrød.
Ingredients
Yields 4 servings
Baked cod
- 500 g cod (skinless fillet)
- 1 tbsp olive oil
- Salt
- Pepper
Assembly
- 4 slices rye bread
- 8 slices bacon
- 150 g pickled beetroot, sliced
- 2 tbsp grated horseradish (fresh or from a jar)
- 4 pickled cucumbers, sliced
- 3 tbsp crème fraîche 38%
- Fresh dill
Directions
Baked cod
Heat the oven to 355°F (180°C).
Place the cod fillets in an ovenproof dish, brush with olive oil and season with salt and pepper.
Bake for 12–15 minutes until the fish flakes easily. Leave to rest for 5 minutes.
Crispy bacon
Fry the bacon in a dry pan over medium-high heat until crisp.
Leave to drain on kitchen paper.
Assembly
Place slices of baked cod on the rye bread.
Lay the crispy bacon on top.
Arrange beetroot and cucumber slices alongside.
Add a small dollop of crème fraîche mixed with horseradish.
Garnish with fresh dill.
See Also
