Open-Faced Sandwiches: Topped with cold cuts, cheeses, and pickles

Welcome to a culinary adventure inspired by a fusion of traditional Danish flavors and seaside memories, presented to you by Munchies. Today, we're creating a dish that's both nostalgic and innovative. The rich, oily goodness of fresh mackerel meets the tangy sweetness of pickled root vegetables in a remoulade that's a Danish staple. Served with a side of quick pickles, this recipe will bring the breezy essence of coastal towns right to your table.
 

Ingredients:

- 1 fresh mackerel, cleaned and filleted

- Root vegetables (carrots, celeriac), for the remoulade

- 1 tbsp apple cider vinegar

- 1 tbsp white wine vinegar

- 1 tbsp low-grade rapeseed oil

- 1 tsp Dijon mustard

- 1 handful of Capers, chopped

- Sugar, to taste

- Danish organic honey, to taste

- 2 Happy Hen eggs

- Crispy onions, for garnish

- Curry powder, to taste

- Rye bread, sliced, to serve

- Dark ale beer, for brine

- Fresh thyme, for the beer brine

- Water, for pickles and mayonnaise

- Lemon juice, for mayonnaise

- Salt, to taste

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Equipment: Knife, cutting board, blender, pots, mixing bowls

Cooking Tips:

- Ensure that the fish has bright eyes and shiny skin, indicating freshness.

- When making mayonnaise, add the oil slowly to emulsify properly.

- Allow pickled vegetables to cool before adding to the mayonnaise to prevent curdling.

Servings: 2-4

Instructions:

1. Start by filleting the mackerel if not done beforehand; set aside for later.

2. For the remoulade: Peel the carrots and celeriac. Dice them into small, even pieces for uniform texture.

3. Prepare the beer brine by combining dark ale, honey, apple cider vinegar, and fresh thyme in a pot. Bring to a boil, then reduce heat and let it simmer.

4. Next, create the Danish pickle by heating one part sugar with one part white wine vinegar and two parts water. Once boiling, add diced vegetables and simmer until tender yet crisp. Remove from heat and let cool.

5. For the mayonnaise: In a mixing bowl, whisk together 2 egg yolks, a splash of water, lemon juice, salt, and Dijon mustard. Gradually add rapeseed oil while continuously whisking to form an emulsion. Adjust seasoning with a bit more vinegar or salt if needed. Refrigerate once made.

6. Once the pickled vegetables have cooled, combine them with the mayonnaise and add the chopped capers. Sprinkle in curry powder for color and flavor. Stir gently to incorporate.

7. Fry the mackerel: Heat oil in a frying pan over medium-high heat. Season the mackerel fillets with salt and place them skin-side down in the pan. Cook until the skin is crispy, then gently flip to cook the other side. Transfer to a paper towel-lined plate to remove excess oil.

8. To serve: Place a generous spoonful of root veg remoulade on each plate. Lay the fried mackerel on top. Garnish with crispy onions and a side of rye bread. If desired, include some of the beer brine pickles for an added tangy flavor.

This recipe is inspired by the traditional flavors of Danish cuisine and has been brought to you by the culinary creators at Munchies. For more delicious recipes and food inspiration, visit their YouTube channel at https://www.youtube.com/@Munchies.

 #comfortfood #freshfish #homecooking #yum

YouTube channel - Munchies: https://www.youtube.com/@Munchies

Open-Faced Sandwiches: Topped with cold cuts, cheeses, and pickles