Cod and Potatoes Open Sandwich

January 22, 2025

This open sandwich is an excellent way to use leftovers.

Ingredients

10 ½ oz cod fillet

Sea salt flakes and freshly ground black pepper

3 medium-sized cold, boiled potatoes

2 tbsp olive oil

½ tsp freshly grated nutmeg

4 slices of rye bread

4 tbsp finely chopped radishes

4 tbsp finely chopped chives

Preparation

“After cooking dinner, I often have a few leftovers; not enough for dinner the next day, but just enough for my lunch. This is not a classic, but one of my own ways of using fish and potatoes, inspired by brandade.” — Trine Hahnemann

Recipes excerpted with permission Open Sandwiches by Trine Hahnemann, photos by Leth Columbus. Published by Quadrille.

Preheat the oven to 180ºC/350ºF/gas 4.

Place the cod in an ovenproof dish, sprinkle with salt and pepper and bake for 10 minutes. Cool down and carefully remove any bones you find.

Place the cod, potatoes, olive oil and nutmeg in a mixing bowl. Mash the cod mixture with a fork and mix it well together. Season to taste with salt and pepper.

Place the rye bread slices on a work top. Divide the cod and potato mix on each slice of bread, and place radishes and chives on top. Sprinkle with pepper. Serves 4.