Rugbrød med Røget Makrel og Krydderurter

Optimalt spiser jeg fisk hver dag. Det sker ikke altid, men her er i hvert fald et bud på en nem og hurtig frokost (eller morgenmad), fyldt med masser af omega-3. Et yderst sundt måltid, som giver god energi og mæthed.

English version below! 

 

Rugbrød med Røget Makrel og Krydderurter

1 stor skrive fuldkornsrugbrød

1/2 røget makrel

Lidt mayonnaise (lavet på rapsolie)

Krydderurter efter eget valg, jeg brugte rød skovsyre og brøndkarse

Salt og peber

En håndfuld cherrytomater, eller andet grønt

 

Rist rugbrødet i ovnen, hvis du har lyst. Top med makrel, mayo, krydderurter, salt og peber. Del eventuelt makrellen med fingrene – det gøre det lettere at tjekke kødet for ben. Server med lidt grøntsager ved siden af.

 

Tip: Ved at tilsætte din mad friske krydderurter, bliver din måltid ekstra antiinflammatorisk og sundt. Husk at skylle dem, præcis som du skyller andre grøntsager. 

 

Rye Bread with Smoked Mackerel and Herbs

Optimally, I eat fish every single day. It doesn’t always happens, but this is in any case a easy and quick lunch (or breakfast) filled with lots of omega-3 fatty acids. An extreme healthy meal that fuels your body with energy and keeps you full for a long period of time. 

 

Rye Bread with Smoked Mackerel and Herbs 

1 big slice of wholegrain rye bread

1/2 smoked mackerel

A little mayonnaise (made on rapeseed oil)

Herbs after your choice, I used watercress and red oxalis acetosella

Salt and peber

A handful cherry tomatoes, or other greens on the side

 

Toast the rye bread in the oven, if you prefer. Top with mackerel, mayo, herbs, salt and peber. You can part the fish with your fingers – it makes it easier to check for fish bones. Serve with some greens on the side. 

 

Tip: By adding some fresh herbs, your meal not only becomes more tasty, but also even more anti-inflammatory and healthy. Remember to rinse the herbs, as you would with other vegetables



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