Smoked Mackerel with Frittata

Smoked Mackerel with Frittata

Smoked mackerel with frittata is a classic Danish lunch with an Italian twist. This dish is perfect served with a slice of rye bread.


Step 1
  • Put the butter in a pan and melt on a high heat, without burning it.
Step 2
  • Saute the spring onions for approximately 1 minute. Turn the heat off and add the tomato, salt and pepper, mixing it well.
Step 3
  • Line a small ovenproof dish (about 10 x 18 cm) with baking paper.
Step 4
  • Whisk the eggs together then add the milk and cheese. Add the vegetables to the egg mixture and pour it into the dish.
Step 5
  • Bake the frittata in the middle of the oven approximately 25-30 minutes at 200 C.".
Step 6
  • Remove from the dish and let it cool on a wire rack.
Step 7
  • Remove the skin and bones from the mackerel and tear the fish into smaller pieces. Cut the rye bread slices into 8 quarters.
Step 8
  • Cut the frittata into 8 squares and place them on top of the rye bread pieces. Distribute the mackerel on top.
Step 9
  • Sprinkle with chopped chives and freshly ground pepper. Serve immediately.


10 g
Spring white onion In Thin Slices
Tomatoes In Small Cubes
Rock salt
Freshly Ground pepper
100 ml
Grated Cheddar cheese
25 g
Smoked mackerel
Rye bread
2 slices
Fresh dill Sprig
Freshly pepper