In Denmark, smoked mackerel was formerly a delicacy reserved for special occasions such as family Christmas luncheons, or fancy dinner parties. Danish smoked mackerel typically comes from Bornholm, which is famous for its many smokehouses. Although made with smoked mackerel, this sandwich would work well with other smoked fish e.g. smoked salmon.
- 2 oz smoked mackerel, lightly flaked
- 1 egg, scrambled
- 1 green onion (chopped)
- 2 cloves roasted garlic
- dill for garnish
- 1 slice of rustic bread (sourdough boulle used in this recipe)
- dash of Dukkah
- 1-2 tsp tarragon mustard
Lightly toast the bread and spread with roasted garlic. Add egg and top with smoked salmon. Sprinkle dukkah (to taste) on top of the eggs. Add smoked mackerel and place mustard in drops over the mackerel. Garnish with green onions and dill.