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.

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Ingredients

Butter
10 g
Spring white onion In Thin Slices
1
Tomatoes In Small Cubes
2
Rock salt
tsp
Freshly Ground pepper
Eggs
3
Milk
100 ml
Grated Cheddar cheese
25 g
Smoked mackerel
1
Rye bread
2 slices
Fresh dill Sprig
Freshly pepper

Instructions

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.

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See more
https://www.arlafoods.co.uk/recipes/smoked-mackerel-with-frittata/