Smoked fish smørrebrød
Adapted from a recipe on My Blue and White Kitchen
If you're using salmon, make sure you look for the whole fillet (it will be labelled "hot-smoked") as opposed to the flat-packed slices of lightly cured salmon (labelled "smoked").
300 g smoked fish, skin and bones removed (I like salmon)
200 g sour cream
½ red onion, finely chopped
a small bunch of dill, finely chopped
juice of about ¼ lemon
pinch of sea salt
freshly ground black pepper
more dill, for garnish
rye bread, for serving
Mash fish, sour cream, onion, and dill together with a fork.
Season with lemon juice, salt, and pepper. Mix until well combined.
Spread thickly on toasted rye.