A recipe for a sandwich with smoked mackerel and cucumber. A delicious dish for a high tea or a light lunch. Delicious, skinny, and healthy with whole wheat bread and fish.
I love to high-tea. To sit with a few friends for an afternoon and small talk while drinking tea and nice treats. Certainly not only sweet thing (although a big hooray when there is something with chocolate for a chocoholic like me), but a nice sandwich can be great. It looks so delicate and elegant.
Variations in High tea appetizers
I try to vary in sort, most of the time I serve a vegetarian, meat, and fish variety, so everyone can enjoy her own preference. Today I blog one of the fish sandwiches that I make and, very healthy, with whole wheat bread.
Enough fibers, omega, and a cup of green tea with a lot of laughter. A great afternoon!
- Smoked mackerel could contain some bone so make flakes of the flesh it preferably with your hands, so you can feel whether accidentally there is some bone left.
- Cut the cucumber into thin slices with the cheese slicer. That way you can spread the cucumber evenly over the slice of bread so everywhere there is a bit of cucumber.
- Roll the bread in plastic and put it for half an hour in the refrigerator. Therefore the sandwiches become slightly harder, making it easier to cut beautiful slices.
- If you just love dill use that as a substitute for chives (and dill is a good combination with fish)
- You can substitute mackerel with other fish varieties like smoked salmon or trout filet.
- This recipe is great with a high tea, but I also tip it when you've got a brunch. A nice plate with all kinds of sandwiches looks great on a brunch table.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
RECIPE CARD
Ingredients
- 150 grams Smoked mackerel
- 6 slices whole wheat bread
- 1 teaspoon horseradish
- 250 ml crème fraîche
- 1 cucumber , English
- 15 grams chives, sliced
Instructions
- Mix the horseradish with the crème fraîche.
- Peel the cucumber and shave with the cheese slicer thin slices.
- Cut the crust of the slices of bread.
- Smear on each slice of bread a layer of the horseradish/crème fraîche.
- Put a layer of cucumber on top.
- On three slices spread some of the smoked mackerel. Put on each slice of bread with mackerel a slice (smeared site down) without the fish.
- Roll the slices and wrap each roll in plastic foil.
- Lay in the refrigerator for at least half an hour (or until needed that day).
- Take the plastic foil off and cut with a sharp knife into nice slices. Sprinkle the chives on top.
Notes
- Smoked mackerel could contain some bone so make flakes of the flesh it preferably with your hands, so you can feel whether accidentally there is some bone left.
- Cut the cucumber into thin slices with the cheese slicer. That way you can spread the cucumber evenly over the slice of bread so everywhere there is a bit cucumber.
- Roll the bread in plastic and put it for half an hours in the refrigerator. Therefor the sandwiches become slightly harder, making it easier to cut beautiful slices.
- If you just love dill use that as a substitute of chives (and dill is a good combination with fish)
- You can substitute mackerel with other fish varieties like smoked salmon or trout filet.
- This recipe is great with a high tea, but I also tip it when you've got a brunch. A nice plate with al kinds of sandwiches looks great on a brunch table.
Nutrition
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