📝 About This Recipe
A cornerstone of the Danish lunch table, Makrel i tomat elevates the humble canned pantry staple into a gourmet experience. This recipe honors the Scandinavian tradition of balancing rich, oily Atlantic mackerel with a bright, umami-rich tomato glaze and sharp acidic garnishes. Served atop dense, buttered sourdough rye bread, it is a masterclass in texture and flavor contrast that defines the art of Smørrebrød.
🥗 Ingredients
The Mackerel & Poaching Liquid
- 500 grams Fresh Mackerel Fillets (pin-boned and skin on)
- 2 cups Water
- 2 tablespoons White Wine Vinegar
- 2 pieces Bay Leaves
- 5-6 pieces Black Peppercorns (whole)
The Signature Tomato Sauce
- 150 grams Tomato Paste (double concentrated)
- 1/2 cup Canned Tomato Purée (Passata) (smooth)
- 1 piece Shallot (very finely minced)
- 1 tablespoon Sugar (to balance acidity)
- 1 tablespoon Apple Cider Vinegar
- 1/2 teaspoon Sea Salt (adjust to taste)
- 1/4 teaspoon Smoked Paprika (for a subtle depth)
The Assembly & Garnish
- 4 slices Danish Rugbrød (dense, dark seeded rye bread)
- 2 tablespoons Salted Butter (at room temperature)
- 4 tablespoons Mayonnaise (high quality or homemade)
- 1 small bunch Fresh Chives (finely snipped)
- 1/2 piece Red Onion (sliced into paper-thin rings)
- 1 piece Lemon (cut into wedges)
👨🍳 Instructions
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1
Begin by preparing the poaching liquid. In a wide skillet, combine the water, white wine vinegar, bay leaves, and peppercorns. Bring to a gentle simmer over medium heat.
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2
Carefully place the mackerel fillets into the simmering liquid, skin side up. Reduce heat to low, cover, and poach for 5-7 minutes until the flesh is opaque and flakes easily. Do not boil, or the fish will become tough.
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3
Using a slotted spatula, remove the fish from the liquid and place on a plate to cool. Once cool enough to handle, gently remove the skin and flake the fish into large, chunky pieces. Set aside.
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4
In a small saucepan, sauté the minced shallots with a tiny splash of oil over low heat until translucent but not browned (about 3 minutes).
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5
Stir in the tomato paste, passata, sugar, apple cider vinegar, and smoked paprika. Whisk together until smooth.
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6
Simmer the sauce on very low heat for 10 minutes, allowing the flavors to meld and the sauce to thicken into a rich, spreadable glaze. Season with salt to taste.
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7
Let the tomato sauce cool to room temperature. Once cooled, gently fold the flaked mackerel into the sauce, being careful not to over-mix so the fish remains in distinct pieces.
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8
Prepare your Rugbrød slices. Spread a generous, even layer of salted butter across each slice—this 'seals' the bread so the sauce doesn't make it soggy.
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9
Spoon a liberal amount of the mackerel and tomato mixture onto each slice of bread, mounding it slightly toward the center.
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10
Top the mackerel with a neat dollop of mayonnaise (or a decorative 'stripe' across the fish).
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11
Garnish with the thin red onion rings and a heavy sprinkling of fresh chives for a pop of color and bite.
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12
Serve immediately with a lemon wedge on the side to be squeezed over just before eating.
💡 Chef's Tips
Use the freshest mackerel possible; if fresh isn't available, high-quality canned mackerel in brine can be substituted, though you'll skip the poaching step. Always butter your rye bread all the way to the edges; in Denmark, this is called 'tandsmør' or 'tooth butter' if you can see your teeth marks in it! If the tomato sauce feels too thick after cooling, whisk in a teaspoon of the poaching liquid to loosen it. Allow the mackerel and sauce mixture to chill in the fridge for 30 minutes before serving to let the flavors fully develop.
🍽️ Serving Suggestions
Pair with a cold Danish pilsner or a crisp Lager to cut through the richness of the fish. A chilled shot of Aquavit (Akvavit) is the traditional spirit accompaniment for Smørrebrød. Serve alongside a simple cucumber salad (Agurkesalat) with vinegar and dill for extra crunch. This makes a perfect 'Frokost' (lunch) centerpiece when served with other open-faced sandwiches like egg and shrimp.