A tasty twist on a classic smørrebrød, or Danish sandwich.
After cooking dinner, I often have a few leftovers; not enough for dinner the next day, but just enough for my lunch. This is not a classic, but one of my own ways of using fish and potatoes, inspired by brandade. It’s best on rye bread (make your own with this recipe), but certainly tasty on whatever bread you like and have available. It’s just one of 70 recipes in my book Open Sandwiches.
Cod & Potato Open-Faced Sandwich
- 10 ½ ounces cod fillet
- Sea salt flakes and freshly ground black pepper
- 3 medium-sized cold boiled potatoes
- 2 tablespoons olive oil
- ½ teaspoon freshly grated nutmeg
- 4 slices of rye bread
- 4 tablespoons finely chopped radishes
- 4 tablespoons finely chopped chives
- Heat the oven to 180ºC/350ºF/gas 4.
- Place the cod in an ovenproof dish, sprinkle with salt and pepper and bake for 10 minutes. Cool down and carefully remove any bones you find.
- Place the cod, potatoes, olive oil and nutmeg in a mixing bowl. Mash the cod mixture with a fork and mix it well together. Season to taste with salt and pepper.
- Place the rye bread slices on a work top. Divide the cod and potato mix on each slice of bread, and place radishes and chives on top. Sprinkle with pepper.