Pan-Fried Mackerel Open-Faced Sandwich
Under 30 Mins
Beginner Friendly
Prep Time
25 minutes
Calories
550 kcal (est.)
Difficulty
Easy
Ingredients
- 2 mackerel fillets, skin on
- 2 slices dark rye bread
- 1 tablespoon butter or olive oil
- Salt to taste
- Black pepper to taste
- 1/4 cup fresh dill, chopped
- 2 tablespoons fresh chives, chopped
- 1/4 red onion, thinly sliced into rings
- 2 tablespoons sour cream or crème fraîche
- 1/4 teaspoon paprika (for garnish)
- 1/2 cup chanterelle mushrooms (optional)
Instructions
- Pat the mackerel fillets dry with paper towels and season both sides generously with salt and black pepper.
- Heat a frying pan over medium-high heat. Add butter or olive oil. Once hot, place the mackerel fillets skin-side down in the pan.
- Cook for 3-5 minutes until the skin is crispy and golden brown. The flesh should start to turn opaque.
- Carefully flip the fillets and cook for another 2-3 minutes, or until the fish is cooked through and flakes easily with a fork.
- While the fish is cooking, prepare your garnishes: finely chop the fresh dill and chives, and thinly slice the red onion into rings.
- Toast or lightly warm the dark rye bread slices if desired.
- On a plate, place a dollop of sour cream or crème fraîche and sprinkle with paprika.
- Place a cooked mackerel fillet on each slice of dark rye bread.
- Generously garnish the mackerel with chopped fresh dill, chives, and red onion rings.
- If using chanterelle mushrooms, quickly sauté them in a separate pan with a little butter until tender, then arrange them on the side of the plate.
- Serve immediately and enjoy!