Potato Quark Purée with Smoked Mackerel and Cucumber Salad

Ingredients

• 800 g waxy potatoes
• Salt
• 600 g salad cucumber
• 3 spring onions
• 4 tbsp fruit vinegar
• 4 Tbsp sunflower oil
• pepper (ground)
• 1 pinch sugar
• 250 g low-fat quark
• 100 ml whipping cream
• 500 g smoked mackerel fillet

Instructions

1. 1.

   Peel the potatoes, cut them into quarters and cook in salted water for 10-15 minutes until tender.

2. 2.

   Wash the cucumber and slice it thinly. Wash and trim the spring onions, then cut into fine rings. Combine cucumber and spring onions with vinegar and oil in a bowl. Season with salt, pepper, and sugar to taste.

3. 3.

   Drain the potatoes and mash them while still hot. Stir in the quark and cream. Season with salt.

4. 4.

   Cut the mackerel fillets into pieces. Arrange the potato quark purée with cucumber salad and fish on a plate and sprinkle with pepper before serving.