Smørrebrød with Smoked Mackerel, Horseradish Mousse and Apple Salad
Smørrebrød with smoked mackerel, horseradish mousse and apple salad © kvalifood.com
Smoked mackerel is a widely available Danish classic, accessible year-round. The mackerel has a rich, bold flavour that can handle strong accompaniments, and horseradish is the traditional foil — the sharp root cuts through the oiliness of the fish. Here the horseradish is whipped into a light mousse, airier than the usual crème fraîche version. The apple salad with radishes and celery gives a crisp, sharp contrast that keeps the dish fresh. It is an everyday smørrebrød that is neither expensive nor complicated, but tastes of something when you put a bit of effort into the sides.
Ingredients
Yields 4 servings
Horseradish mousse
- 1 dl double cream
- 2 tbsp freshly grated horseradish
- 1 tbsp crème fraîche
- 1 tsp lemon juice
- salt
Apple salad
- 1 green apple (Granny Smith), cut into thin matchsticks
- 4 radishes, thinly sliced
- 1 stick celery, thinly sliced
- 1 tbsp lemon juice
- 1 tbsp olive oil
- salt
- pepper
Assembly
- 4 slices dark rye bread
- butter, for the bread
- 2 smoked mackerel, fillets broken into large pieces
- fresh dill
- chervil
- coarsely crushed black pepper
Directions
Horseradish mousse
Whip the cream to soft peaks. Fold in the grated horseradish, crème fraîche and lemon juice. Season with salt. The mousse should be light and airy with a clear horseradish bite.
Apple salad
Toss the apple matchsticks, radishes and celery with lemon juice, olive oil, salt and pepper. Turn gently.
Assembly
Butter the rye bread. Arrange the large mackerel pieces on the bread. Add spoonfuls of horseradish mousse. Distribute the apple salad on top. Garnish with dill, chervil and coarsely crushed pepper.