Sole open sandwich

This is a Scandi inspired dish. Traditionally served larger as a light lunch, but will also work well as a flavoursome starter.

Serves 2


  • 2 slices of rye bread
  • 1 bunch of chives
  • 200ml rapeseed oil
  • 1/2 teaspoon of salt
  • Fillets from 1 sole
  • 2 teaspoons of lumpish caviar


Place the chives, oil and salt into a blender and process until combined, leave to one side
To cook the fish, preheat a glug oil in a pan until hot
Season the fillets with salt and pan fry for 3-5 minutes until golden brown
Flip the fillets and finish cooking for 1-2 minutes until cooked through
Arrange the fillets on the 2 slices of bread, top with the caviar and drizzle with chives oil