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Smoked Mackerel Smørrebrød

Prep15 min
Cook5 min
Total20 min
Yield4 portions
LevelBeginner
 
 
About This Recipe

Make smoked mackerel smørrebrød, an open-faced rye sandwich with scrambled eggs, smoked fish, asparagus and lemon. A satisfying Scandinavian-style lunch or light supper.

Scale This Recipe

Servings

Ingredients

Units
  • 3 large eggs
  • 0.33 cup cream cheese, — cut into pieces and softened
  • 1 teaspoon chopped chives
  • Freshly ground white pepper, to taste
  • 2 teaspoons unsalted butter
  • 1 tablespoon unsalted butter, — softened
  • 6 slices rye bread
  • 2 green asparagus tips, — blanched
  • 4 thin lemon slices
  • 2 medium smoked mackerel's filets

Instructions

  1. 1
    Make scrambled eggs: Break the tough end of the asparagus. Cut 1.5 inches off of the tips, , refresh and reserve. Whisk together eggs, cream cheese, chives, white pepper, and salt to taste until cream cheese breaks up into tiny pieces. Heat butter in a 6-inch nonstick skillet over moderate heat until foam subsides; add the egg mixture, continually stirring, until just cooked through.
  2. 2
    Make sandwiches: Spread butter evenly on 1 side of each bread slice and spoon hot scrambled eggs over and top with sliced smoked herring, asparagus tips split in 4 lengthwise, lemon slices, and a few chive sprigs. Squeeze lemon over herring before eating.
Techniques in this recipe
Blanching Whisking
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Tools Used in This Recipe

KitchenAid
Immersion Blender
Victorinox
8" Chef's Knife
All-Clad
Heavy-Bottom Stock Pot
Chef's Notes

Don't overcook asparagus — it should still have a slight bite and bright color when it comes off the heat. You'll find techniques like this one across our full course library.

If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.

— Chef Eric

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