Smørrebrød is a Danish-inspired open-faced sandwich, and it’s so good! Our simple recipe uses different spreads, fresh lemon, dill, and Gold Seal Mackerel in Olive Oil
1 can (115g) Gold Seal Mackerel (Olive Oil), drained
1 tbsp cream cheese
1 tbsp mayonnaise
1 tbsp Dijon mustard
Lemon juice, to taste
Freshly ground pepper
MAKE THE PICKLED RED ONIONS:
- Place the onions in a bowl and toss with the sugar and salt. Let sit for 10 minutes, the drain off any excess liquid.
- Stir in the vinegar and dill and taste, adjusting salt and sugar. Set aside.
MAKE THE PATE:
- Add mackerel, cream cheese, mayonnaise, Dijion mustard, lemon juice, cayenne, pepper to a food processor or blender and blend until thick and creamy, adjusting lemon, and pepper as necessary.
- Spread mustard on toast, then top with pate, dill, capers, and the pickled onions.