Sandwich with pollack, red onion and soured cream

Photo: Silje Bryn Knutsen

LESS THAN 20 MIN EASY

This sandwich is super easy to make and taste great on light wheat bread.

Ingredients

servings

- 600 g 1 pollack, skinned and boned
- 2 tbsp 1 olive oil
- 1 tsp 1 salt
- Half a red onion
- 6 tbsp 1 soured cream
- 4 1 slices of bread

Cut the pollack into long, thin pieces.
Fire up your Primus stove if you're cooking outdoors, or turn on the ring at home, then add some olive oil to a pan and heat.
Add the fish to the pan and sprinkle with salt. Fry for around 5-6 minutes. Avoid moving the fish in the pan.
Slice the red onion into rings.
Spread plenty of the soured cream over the slices of bread. Place the fish on top and serve with the red onion.