Smoked Mackerel Smørrebrød
Smoked Mackerel SmørrebrødThis open-faced sandwich is a perfect lunch or light supper with a combination of creamy scrambled eggs, rich smoked mackerel, and crunchy asparagus, all on a slice of hearty rye bread. The addition of fresh lemon slices adds a zesty touch, making it a satisfying meal for any time of day.
Servings: 4
Calories: 338kcal
Ingredients
- 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
- Make scrambled eggs: Break the tough end of the asparagus. Cut 1.5 inches off of the tips, blanch, 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.
- 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.