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.
Other Delicious Recipes
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Sandwich with smoked mackerel and cucumber
Use the buttons to adjust the number of people.
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.
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