Smørrebrød with Smoked Mackerel, Horseradish Mousse and Apple Salad

Name: Smørrebrød with Smoked Mackerel, Horseradish Mousse and Apple Salad
Prep time: 10 min
Total time: 10 min

February 10, 2017

Prep 10 min Total 10 min

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.

Smoked mackerel with horseradish mousse and apple salad assembly © kvalifood.com

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.