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Smoked mackerel with bread, cottage cheese, and sorrel

Snacks Regional Cuisine of Poland 10 min Easy 21 wyświetleń ~9.71 PLN * - (0)
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Description

A simple, spring snack inspired by Polish regional cuisine: pieces of smoked mackerel served on slices of whole grain bread with a delicate cottage cheese spread, complemented by fresh sorrel, red onion, and dill. The dish combines the smoky flavor of the fish with the tartness of the sorrel and the creamy texture of the cottage cheese. It is suitable as an appetizer before lunch, a simple breakfast, or a snack for a party. The dark bread aesthetically contrasts with the light spread and green sorrel, while lemon enhances the aroma of the smoking.

Ingredients Used

Ingredients (10)

Servings:
4
  • Smoked mackerel 400 g
  • Whole grain bread 400 g
  • Cottage cheese 200 g
  • Red onion 150 g
  • Sorrel 60 g
  • Lemon 0.6 szt. (~50 g)
  • 🌿 Przyprawy
  • Dill 1.5 pęczki (~30 g)
  • Salt 1 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Butter 40 g
💰 Szacowany koszt dania: ~9.71 PLN (2.43 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the paste

1

Check the mackerel fillets: place them on a board and check for any large bones. Using a fork and knife, separate the flesh from the skin and remove any visible bones. Then transfer the separated flesh to a bowl. This process should take about 3-4 minutes. If you prefer a very smooth paste, use an immersion blender.

Ingredients: smoked mackerel
Use a wide board and a sharp knife. First, cut the skin at the edge, then pull the meat away with a fork. Remove any bones with kitchen tweezers if visible. A common mistake: pulling the skin too vigorously – do it gently to avoid breaking the meat.
2

To the bowl with mackerel, add the cottage cheese (200 g). Use a fork or potato masher to mash the cottage cheese with the mackerel until the mixture is uniform but still has small pieces of fish. Add finely chopped dill (a whole bunch, 30 g), the zest, and 1/2 of the lemon juice (about 25 g), as well as 1 g of salt and 1 g of freshly ground pepper. Mix for 30–60 seconds to combine the flavors. The paste should be creamy and moist, but not runny.

Ingredients: smoked mackerel, Cottage cheese, Dill, Lemon, Salt, Black pepper
Use a large bowl and a fork or a small hand blender on low speed. If the paste is too thick, add a teaspoon of lemon juice or a tablespoon of yogurt. Check the salt carefully, as mackerel can be salty.

Preparation of toppings

3

Peel and slice the red onion into thin half-rings (about 2 mm thick). Place the sliced onion in a bowl of cold water for 3 minutes to mellow the sharp taste, then drain and dry with a paper towel.

Ingredients: Red onion
Use a sharp chef's knife or a mandoline (carefully). Soaking the onion reduces its sharpness — it's a simple trick. A common mistake: slices that are too thick will overpower the flavor.

Bread preparation

4

Bread slices: cut whole grain bread into 8 equal slices (50 g each, totaling 400 g). If you like crispiness, toast the slices in a toaster or on a dry pan for 2–3 minutes on each side over medium heat, until they become lightly golden and crispy.

Ingredients: whole grain bread, Butter
Use a toaster or a non-stick pan with a diameter of 24–28 cm. Do not burn – the slices should be golden, not black.

Assembly

5

Spread a thin layer of butter on each slice (optional) or immediately spread 2–3 tablespoons of the prepared mackerel paste on the slice. Place a few leaves of sorrel (about 15 g per slice) on top of the paste, and add a few half-slices of onion on top. For garnish, sprinkle with fresh dill. Drizzle everything with a few drops of lemon just before serving.

Ingredients: whole grain bread, Butter, sorrel, Red onion, Dill, Lemon, Cottage cheese, smoked mackerel
Use a wide knife for spreading and a spoon for applying the paste. Additionally, you can add butter if you want a more buttery flavor. Avoid excessive squeezing of lemon — 1–2 drops per slice will be enough.

Serving

6

Arrange the prepared slices on a board or large plate so that they look appetizing. Serve with an extra wedge of lemon and possibly a few additional leaves of sorrel on the side. Serve immediately to keep the bread crispy.

Ingredients: whole grain bread, Lemon, sorrel
Use a wooden serving board or a flat plate. A common mistake: preparing too early — the bread may become soggy. Prepare the spread just before serving.

Fun Fact

💡

Smoked mackerel was popular in the coastal and fishing cuisine of Poland — smoke and salt were natural preservatives. The combination with cottage cheese is a classic pairing from the northern regions, where the creamy cheese softens the intense flavor of the fish.

Best for

przekąska na przyjęcie śniadanie piknik

Tips

🍽️ Serving

Serve with cold pilsner beer or dry white wine. For a heartier version, add a quarter of a boiled potato on the plate or serve with boiled young carrots. Garnish with sorrel leaves and fresh dill just before serving.

🥡 Storage

Store the mackerel paste in an airtight container in the refrigerator for up to 24 hours. Keep the bread separately, preferably wrapped in a cloth. To reheat, toast a slice briefly in the toaster; do not reheat the fish paste — serve chilled.

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