Smørrebrød with Mackerel in Tomato, Horseradish Cream and Rye Crisps
Mackerel in Tomato with Horseradish Cream and Rye Crisps © kvalifood.com
Canned mackerel in tomato is one of Denmark’s most popular toppings — a tin of mackerel in tomato in the fridge is practically a cultural marker. It is cheap, filling and tastes of childhood for many Danes. Here it is upgraded from kitchen-counter food to proper smørrebrød with homemade horseradish cream, which gives a sharp bite against the sweetness of the tomato, and crispy rye crisps that add crunch. Red onion rings bring freshness and sharpness. It is still everyday food at heart, but with the kind of accompaniments that show you have taken the time to do it properly.
Ingredients
Yields 4 servings
Horseradish cream
- 1 dl crème fraîche 38%
- 2 tbsp freshly grated horseradish
- 1 tsp lemon juice
- salt
- white pepper
Rye crisps
- 2 slices rye bread, cut into thin strips
- 1 tbsp olive oil
- Flake salt
Assembly
- 4 slices dark rye bread
- Butter, for the bread
- 2 tins mackerel in tomato (good quality)
- 1 red onion, cut into thin rings
- Fresh chives
- Fresh dill
- Lemon slice
- Black pepper
Directions
Rye crisps
Brush the rye bread strips with olive oil and sprinkle with flake salt. Bake in the oven at 355°F (180°C) for about 10 minutes until crispy. Keep an eye on them — they burn quickly.
Horseradish cream
Mix the crème fraîche with horseradish and lemon juice. Season to taste.
Assembly
Butter the rye bread. Spread the mackerel in an even layer. Add dollops of horseradish cream on top. Scatter thin red onion rings over. Top with rye crisps. Garnish with chives, dill, a lemon slice and pepper.