Butter-roasted rye bread with pea puree & mackerel in mustard
15 min.
Easy
12 small pieces
Ingredients
- 1 can mackerel in mustard sauce
- 6 pieces rye bread
- Butter for frying
- 100 g thawed peas
- ½ dl olive oil
- Lemon juice
- Dill
This is how you do it
Fry the rye bread in butter until crispy and cut in half – you decide if it is in triangles or rectangles.
The peas are blended coarsely with olive oil and seasoned with lemon juice, salt, and pepper.
Place pea puree on the bread and top with large pieces of mackerel fillet.
Garnish with dill.
