Matjes Bites with Horseradish Cream

Ingredients

• 2 large potatoes
• Salt
• 150 g crème fraîche
• Salt
• freshly ground pepper
• 1 piece fresh horseradish root
• 2 tbsp lemon juice
• 4 double matjes fillets
• 4 tsp pickled lingonberries (from the jar)
• lemon wedges (for garnish)
• lettuce leaves (for garnish)

Instructions

1. 1.

   Brush potatoes thoroughly, boil in salted water for about 20 minutes. Drain, peel and let cool.

2. 2.

   Whisk crème fraîche with salt and pepper. Peel horseradish, grate finely on a sturdy kitchen grater. Mix with lemon juice. Combine crème fraîche and horseradish until smooth, leaving 1 tsp reserved.

3. 3.

   Slice potatoes into 8 thick rounds. Cut double matjes fillets in half, roll them up and secure with small wooden skewers. Place one matjes roll on each potato round. Spread horseradish‑cream over the rolls. Arrange lingonberries and remaining horseradish on top. Serve with hearty whole‑grain bread.