Smørrebrød with Smoked Mackerel, Egg and Lumpfish Roe

Prep 5 min Total 5 min

Smoked Mackerel with Egg and Lumpfish Roe © kvalifood.com

Smoked mackerel is rich and intense and goes well with hard-boiled eggs, which tone down the intensity. Lumpfish roe adds saltiness and texture, and dill is the natural herb for this combination. Rye bread is the only right base — the mackerel flavour is too dominant for white bread.

Smoked mackerel with egg and lumpfish roe assembly © kvalifood.com
Smoked mackerel with egg and lumpfish roe assembly © kvalifood.com

Ingredients

Yields 4 servings

Assembly

  • 4 slices rye bread
  • 2 smoked mackerel fillets (about 300 g total), skin removed, flaked
  • 4 hard-boiled eggs, sliced
  • 60 g black lumpfish roe
  • 3 tbsp crème fraîche 38%
  • fresh dill
  • lemon juice, a little
  • freshly ground pepper

Directions

Assembly

Spread a little crème fraîche on the rye bread as a base.

Distribute flakes of smoked mackerel over — overlapping is fine.

Lay slices of hard-boiled egg alongside the mackerel flakes so both are visible.

Place a spoonful of lumpfish roe on top.

Garnish with fresh dill, add a small squeeze of lemon juice and season with pepper.

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