Chef Robert Mancuso from our Culinary Board is taking the typical open-faced sandwich to the next level. Smørrebrød (pronounced smuhr-broht) is a traditional Scandinavian dish that translates to “butter and bread” and usually consists of buttered bread, meat or fish, and a variety of spreads or garnishes. Take your tastebuds to Europe as you try this simple Smørrebrød recipe featuring delicious, fresh Amberjack.  

Amberjack Smørrebrød

Serves 6


8oz Amber Jack (cooked and flaked)

½ cup mayonnaise

1 teaspoon lemon juice

½ teaspoon Madras curry powder 

6 slices of rye bread – toasted and cut into 2 inch by 3 inch rectangles

2oz butter, room temperature

3 Persian cucumbers, sliced into thin disks


Micro peppercress

Toy Box Radish, sliced into thin matchsticks

3 teaspoons smoked trout roe


Toast The rye bread and allow to cool, spread with butter.

Shingle with thinly sliced Persian cucumber, be sure to artfully present the layering.

Divide the amber jack salad equally among the bread base.

Garnish the top of the Smørrebrød with strips of radish and micro cress.

Finish with a generous dollop of smoked trout roe. Serve.


Recipe: Chef Robert Mancuso CMC