Smørrebrød with Sprats, Onion and Capers
Prep 10 min Total 10 min
Sprats with onion and capers © kvalifood.com
Smoked sprats — also called brisling — are small, oily fish with a pronounced smoky flavour. They are most often sold tinned and ready to use. Combined with raw onion rings and capers on toasted rye bread, this is quick and good. The mayo keeps it moist and ties the flavours together.
Ingredients
Yields 4 servings
Mayo
- 3 tbsp mayonnaise
- 1 tsp lemon juice
- pepper
Assembly
- 4 slices rye bread, toasted
- 2 tins smoked sprats in oil (approx. 200 g drained)
- 1 raw onion, in thin rings
- 2 tbsp capers, lightly drained
- fresh chives, finely chopped
- lemon juice, a little
- freshly ground pepper
Directions
Mayo
Stir the mayonnaise and lemon juice together and season with pepper.
Assembly
Toast the rye bread until golden and firm.
Spread the mayo on the toasted bread.
Drain the sprats of oil and lay them neatly on the bread — they are fragile, so handle carefully.
Distribute the onion rings and capers over the fish.
Scatter chives over, add a small squeeze of lemon juice and season with freshly ground pepper.
See Also
Veal Tartare with Lumpfish Roe and Asparagus Mayo
Tuna Salad with Pickled Red Onions and Capers
Danish Meat Sausage with Remoulade and Fried Onions
Smørrebrød with Tuna Salad, Capers and Olive Oil
Smørrebrød with Game Tartare, Capers and Tarragon Emulsion
