[Intro music]
Smorrebrod are Danish open sandwiches on dark rye bread.
The thin bread slices are almost covered with garnishes
such as smoked fish, salad cucumbers,
shrimps, black coloured fillet fish raw and tomato.
Today we are going to make a smoked mackerel smorrebrod
and you will need smoked mackerels or herrings
if mackerels are not available;
cream cheese, eggs, salt and white pepper,
chopped chives, blanched asparagus tips,
butter, lemon and dark rye bread.
Break the eggs, add the cream cheese.
Add the chopped chives, season with white pepper
and a pinch of salt because the cream cheese is
slightly salted already.
And break down the cream cheese.
I am using a fork and beat your egg like a normal egg.
Try to incorporate the cream cheese.
When we cook the eggs, the cream cheese will melt
and it will be easier to incorporate it to the eggs.
Prepare your bread, so spread little bit of butter
on the rye bread.
Usually when making smorrebrod, the bread is always buttered.
Heat a non-stick skillet on medium heat.
Add the butter, then add the eggs.
Stir continuously to make the scrambled eggs.
When the eggs are cooked, taste.
And rectify the seasoning if necessary.
You don’t want to have your eggs too seasoned or too salty
because of the smoked fish.
So my eggs are cooked.
Let's plate it.
Add the scrambled eggs on the bread.
Try to divide the eggs equally.
Then garnish with the fish.
So you may serve the fish with the skin or without.
It's up to you.
Oh sorry, I am going to remove it
because it will be easier to eat.
So peel it off.
Prepare the asparagus.
Cut them in 4.
And garnish.
Prepare the lemon to garnish.
Very thin slices.
And each person will take a little bit of the lemon and
squeeze a drop on the fish before eating with the smorrebrod.
You may plate it on a nice platter
or on a serving board like this one.
But as soon as it is served, it must be consumed right away.
This is not something that will last forever.
Smoked Mackerel Smorrebrod. Bon appétit!