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🍽️ Crispy Potato Crostini with Smoked Mackerel

125 kcal · 30 min · 4 servings

Crispy Potato Crostini with Smoked Mackerel Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the potatoes thoroughly under running water.
  2. 2. Place the potatoes in a pot with boiling water.
  3. 3. Cook the potatoes for about 20 to 25 minutes until tender.
  4. 4. Drain the cooking water and rinse the potatoes briefly with cold water to stop the cooking process.
  5. 5. Peel the still warm potatoes carefully.
  6. 6. Let the peeled potatoes cool down completely.
  7. 7. Peel the horseradish root meanwhile.
  8. 8. Grate the horseradish very finely.
  9. 9. Squeeze the lemon to extract the juice.
  10. 10. Mix cream cheese, mustard, and the grated horseradish in a bowl.
  11. 11. Add 2 teaspoons of lemon juice to the mixture.
  12. 12. Season the cream with salt and pepper to taste.
  13. 13. Wash the dill thoroughly.
  14. 14. Shake the dill dry to remove excess water.
  15. 15. Pluck a few nice dill sprigs aside to use as decoration later.
  16. 16. Finely chop the remaining dill.
  17. 17. Gently fold the chopped dill into the cream cheese mixture.
  18. 18. Remove the skin from the mackerel fillet if present.
  19. 19. Cut the mackerel fillet into pieces about 1 cm wide.
  20. 20. Slice the cooled potatoes into 5 mm thick slices.
  21. 21. Heat the oil in a non-stick pan.
  22. 22. Fry the potato slices in batches until golden brown.
  23. 23. Fry each side of the potato slices for 3 to 4 minutes.
  24. 24. Place the fried potatoes on kitchen paper to absorb excess fat.
  25. 25. Season the potatoes with salt and pepper.
  26. 26. Distribute the smoked mackerel pieces on the potato slices.
  27. 27. Add a dollop of the horseradish cream cheese mixture to each slice.
  28. 28. Decorate the crostini with the reserved dill sprigs.
  29. 29. Serve the crostini immediately while warm.

Nutrition per serving