Bornholm Bread Salad

Ingredients

• 3 slices crusty bread (5 mm thick each)
• 1 small clove of garlic
• 50 g celery stalks (1 stalk; from the center)
• 300 g medium tomatoes (4 medium tomatoes)
• 1 Red Onion
• 3 tbsp olive oil
• 1 tbsp White Wine Vinegar
• Salt
• Pepper
• 1 chicory head
• 3 dill stems
• 200 g smoked mackerel fillet

Instructions

1. 1.

   Roast the bread under a hot oven grill or in a pan without added fat until crisp on both sides. Peel and halve the garlic. Rub the cut sides of the garlic onto the bread slices. Cut the bread into small pieces.

2. 2.

   Wash, de-stem, and finely dice the celery. Wash the tomatoes, cut off the stem ends in wedges, then slice them.

3. 3.

   Peel the onion and cut it into very thin rings. Mix the onions with the tomatoes and celery in a bowl. Whisk together olive oil, vinegar, salt, and pepper; drizzle over the salad ingredients.

4. 4.

   Clean and wash the chicory, then slice it into very fine strips. Wash the dill, shake off excess water, and roughly chop it.

5. 5.

   If necessary, remove skin from the mackerel fillet and tear it into small pieces. Combine the chicory, dill, mackerel, and bread with the remaining ingredients to make the Bornholm Bread Salad and serve immediately.