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.

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.

Enjoy!

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