Lunch & Dinner

Open-Faced Avocado and Smoked Tinned Fish Sandwiches

4 servings
Three open-faced sandwiches of toasted artisan bread with avocado and smoked mackerel. Garnished with green onions and lime slices. On a wooden cutting board.

Smorrebrod are open-faced sandwiches usually served on a hearty Danish bread full of rye and whole grains. 

Here’s a smorrebrod-inspired recipe that uses simple ingredients but comes off as a deluxe nosh, perfect accompaniment to a glass of your favorite summer beverage. Grab your knife and fork and dig in! You’ll need more than your two hands to eat this one. 

Ingredients

  • 4 large slices of artisan bread 
  • 8 oz cream cheese, softened 
  • 2 cloves garlic 
  • 1 Tbsp extra virgin olive oil 
  • 2 tins smoked mackerel or sardines – about 4 oz each 
  • 1-2 ripe avocados, thinly sliced 
  • 4 scallions, green parts sliced into thin rings 
  • 1 lime, thinly sliced 
  • Several pinches Maldon Sea Salt 
  • Several grinds fresh black pepper 

Directions

  1. Preheat oven to 350° and line a sheet pan with parchment paper. Toast bread for several minutes, flipping over after about 4 minutes and toasting for about 4 minutes more. 
  2. Put toasted bread on a plate to cool slightly. Holding each piece on one end, rub the garlic cloves over the bread so the toasty edges act like a grater and each gets a nice layer of garlic. Drizzle extra virgin olive oil over each slice.  
  3. Spread cream cheese on the same side of each slice as the rubbed garlic. Top with sliced avocado and tinned fish, followed by lime slices and sprinkles of scallions. Optional: Drizzle the oil from the tinned fish over each slice.