Mackerel burgers with sauerkraut and orange
A tasty Dutch recipe. The main course contains the following ingredients: fish, smoked mackerel fillet, oranges, wholemeal dumplings, mayonnaise, caraway seed (kummel), extra virgin olive oil, grated horseradish, cooked wine sauerkraut (drained), red onion (in rings) and krull lamelange (100 g).
- 400 g smoked mackerel fillet
- 2 oranges
- 4 wholemeal bread rolls
- 2 tablespoons mayonnaise
- 1 teaspoon caraway seed kummel
- 1 tablespoon extra virgin olive oil
- 1 teaspoon grated horseradish
- 250 g boiled wine sauerkraut leaked out
- 1 Red onion in rings
- 1 bag curly lettuce melange 100 g
Remove from mackerel sheet and cut into pieces.
Clean an orange and grind 1/2 tsp of zest.
Peel the two oranges thickly on white flakes, cut 1 thick slices and cut off some orange parts with a sharp knife from the 'septum' (store juice).
Cut open rolls and roast briefly in the dry frying pan with non-stick coating and allow to cool.
Mix Mayonnaise with orange zest, caraway seeds and salt and pepper to taste.
Mix oil with orange juice, horseradish and salt and pepper to taste until dressing.
Smearing buns with mayonnaise.
Distribute the sauerkraut.
Place mackerel, onion rings and slice of orange on top.
Swirl curls with orange wedges and dressing and serve alongside sandwiches..
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