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.
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Ingredients
servings
    • 600 g pollack, skinned and boned
    • 2 tbsp olive oil
    • 1 tsp salt
    • Half a red onion
    • 6 tbsp soured cream
    • slices of bread
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Procedure

  1. Cut the pollack into long, thin pieces.
  2. 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.
  3. Add the fish to the pan and sprinkle with salt. Fry for around 5-6 minutes. Avoid moving the fish in the pan.
  4. Slice the red onion into rings.
  5. Spread plenty of the soured cream over the slices of bread. Place the fish on top and serve with the red onion.