Smoked mackerel on rye
Five-minute prep. Norwegian standard for boat days, hike lunches, pre-aurora sustenance.
2 servings5 minEasy
Ingredients
- 4 slices rye bread
- 1 smoked mackerel fillet (200g)
- Sour cream
- Red onion
- Dill
- Lemon
Steps
- Slather rye with sour cream
- Top with mackerel chunks
- Sliced onion + dill
- Squeeze lemon
- Eat immediately
🏕 Tent tip
Buy rugbrød pre-sliced from any Senja Coop or Rema. Mackerel keeps 5 days in cooler.