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Smoked Mackerel on an Open-faced Sandwich

Fish & seafood, LunchTove Balle-PedersenComment
 Smoked Mackerel on an Open-faced Sandwich

Smoked Mackerel on an Open-faced Sandwich

Smoked mackerel on a slice of Danish rye bread is a real summer treat for me. My mom always bought smoked mackerel or herring for our weekend lunches in the summer period. And we all loved it. So I was very excited, when I finally found smoked mackerel from Ducktrap River of Maine (not smoked pepper mackerel) at my local Whole Foods. Of cause this is not the same as getting a freshly smoked whole mackerel, but its pretty close in taste, but a bit firmer in texture.

Serves 2


  • 1 pack 7-oz mackerel fillet
  • 2 slices of Danish rye bread
  • 2 radishes, in slices
  • chives, finely cut
  • Butter, optional


Spread some butter on the bread. Remove the skin from the fish, and cut the fish, so it fits the bread-slices. Top the sandwich with radishes and chives. 

Enjoy your sandwich with a glass of cold milk or with a cold beer!