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Open sandwich with marinated mackerel

30 min.


2 pers.


  • 1 can mackerel in oil
  • Toasted rye bread
  • Butter
  • Romaine lettuce
  • Horseradish
  • Chopped green olives or capers
  • Pomegranate seeds
  • Dill
  • Lime


  • 75ml pomegranate vinegar
  • 25ml clear vinegar
  • 2 cloves
  • 1 star anise
  • 2 tbsp. sugar

This is how you do it

Drain the mackerel.

Mix ingredients for the pickle and add the mackerel – let the mackerel pickle for 2-3 hours or overnight.

Toast the rye bread and add a little butter. Add lettuce.

Drain the mackerel from the pickle. Ass mackerel on top of the lettuce.

Garnish with horseradish, a little green olives or capers, pomegranate seeds, dill, and a little lime.