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Mackerel on grilled graham flour bread

90 min.


2 pers.


Graham flour bread

  • 5 dl. cold water
  • 5g yeast
  • 3 tbsp. sourdough
  • 15g salt
  • 150 g whole grain graham flour
  • 450 g wheat flour

Anchovy/garlic oil

  • 2 pcs salted anchovy fillet
  • 1 clove garlic
  • 1 dl. olive oil

Mackerel topping

  • 1 can of mackerel mix with pickled bell pepper and cucumber
  • 1 tsp. chopped parsley
  • 1 tsp. chopped coriander
  • 1 tsp. finely sliced shallots
  • 1 tsp. cucumber
  • Zest from half a lemon


  • Thinly sliced celery
  • Coriander
  • Shallot rings

This is how you do it

Graham flour bread

Boil water in a bowl and stir in the yeast, sourdough, salt, and wholegrain flour into the water.

Strain the wheat flour in and stir it all together in a mixer. Allow the mixer to run at medium speed for 10-12 minutes. Let the dough rise overnight in the fridge.

Pour the dough out onto the floured table and cut it into two equal portions and leave on a baking sheet for an hour.

Bake for 15-20 minutes at 250 degrees fan.

Anchovy/garlic oil

All the ingredients are put in a mini chopper or blender and blended perfectly smooth.

Brush on a slice of the bread and grill on a grill pan.

Mackerel topping

Stir all the ingredients together in a bowl.

The grilled bread is placed at the bottom. Top with the mackerel topping.

The dish is finally garnished with the rest of the lettuce and herbs.