Mackerel is one of the fishes I have a hard time passing at the fishmonger’s especially when they are filleted, saving me fiddly deboning and offering near-instant gratification. Grilled or pan fried mackerel is piled along with a nose-clearing dollop of fresh horseradish, soothing softened cucumber, zippy red onion rings and a few salty capers on crispy rye crisp bread.
There is nothing more satisfying than the first (and second and third) bite of this kind of smørrebrød and my version is ready in about 10 minutes. For this is one of the quickest and most delightful lunches you can make after you just passed the fishmonger and found this treasured fish, not to mention the smugness appeal for all the health benefit boxes it will tick. Not that that is my primary interest here. We are from the Live to Eat (great food) camp, which minds what we Eat to Live and values taste over fanatic nutrionism. Continue reading