Prep: 10 minutes
Total: 40 minutes
1 cup apple cider vinegar
1 tablespoon granulated sugar
3 serrano peppers, thinly sliced
2 cucumbers, peeled and thinly sliced
2 pearl onions, thinly sliced
½ cup|125 ml olive oil
12 ounces|350 grams boneless skinless cod fillets
Kosher salt and freshly ground black pepper, to taste
6 ounces|170 grams skyr
1 pound baby Yukon gold potatoes (warmed in butter)
12 tablespoons good quality Icelandic butter, half melted
4 slices rye bread
4 radishes, thinly sliced
Dill, to garnish
Watercress, to garnish
fresh horseradish, to finish (grated over top)
1. Bring the vinegar, sugar, and salt to a boil in a small saucepan. Pour over the cucumber slices, onion, and serranos. Allow the pickles to cool before draining and using.
2. Heat the oil in a small saucepan over medium. Add the fish and cook until done, about 5 minutes. Mash lightly, then stir in yogurt and season with salt and pepper. Keep warm.
3. Meanwhile, cover the potatoes with water in a medium saucepan. Bring to a boil and cook until a knife easily pierces them, about 12 minutes. Drain, then toss with the melted butter. Season with salt and slice into ¼-inch thick pieces.
4. Lightly toast the slices of rye bread and spread each side with some butter. Top with some of the fish and the pickled vegetables. Place a few slices of potato on top, as well as some radishes, watercress, dill, salt, and pepper. Grate some horseradish over the top and serve immediately.