Potato Crostini
Spoonsparrow potato crostini with horseradish and smoked mackerel: a snack with smoky aroma and omega‑3 fatty acids thanks to the mackerel fillets. This is finger food at its finest.
Ingredients
- 2 large waxy potatoes
- 1 piece of horseradish (about 3 cm)
- 0.5 lemon
- 150 g cream cheese (13% fat)
- 1 tsp sweet mustard
- Salt
- Pepper
- 4 sprigs dill
- 200 g smoked mackerel fillet
- 2 tbsp Rapeseed oil
Instructions
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1.
Wash the potatoes and boil them in water for about 20‑25 minutes until tender. Drain, rinse with cold water, peel while still warm, then let cool.
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2.
While the potatoes cook, peel the horseradish and grate it finely. Squeeze the lemon to get its juice.
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3.
Mix cream cheese, mustard, and grated horseradish together; season with 2 tsp lemon juice, salt, and pepper.
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4.
Wash the dill, shake off excess water, pluck the small leaves, set a few aside, finely chop the rest and fold into the cream cheese mixture.
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5.
If necessary, remove skin from the mackerel fillet and cut it into about 1‑cm wide pieces.
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6.
Slice the cooled potatoes into 5‑mm thick rounds.
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7.
Heat the oil in a non‑stick pan. Fry the potato slices in batches, 3‑4 minutes per side, until golden brown.
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8.
Drain the fried potatoes on paper towels; season with salt and pepper. Arrange smoked mackerel pieces and horseradish cream on top of the crostini, garnish with dill, and serve immediately.
