- 2 tins of mackerel in rapeseed oil
- 2 slices rye bread
- 1 baking potato
- 1 ripe mango
- 2 dl. skyr
- Dried chili flakes
- Liquorice powder
This is how you do it
Drain the mackerel in a sieve.
Cut out the bread, brush with a little oil and bake them semi-crisp in the oven at 180 degrees fan for about 10 minutes, or on a frying pan.
Peel the potato and cook it tenderly, then cut it into slices.
Blend the mango with skyr and some chili flakes.
Season with sea salt and ground pepper.
If you want the purée to be thinner, add some sour cream. Save a few slices of mango for garnish.
Spread the mackerel on the bread, then the hot potato and top with mango purée. Sprinkle some liquorice powder and garnish with saltwort, sea salt and ground pepper.