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Potato canapés with mackerel and horseradish rillettes

Potato canapés with mackerel and horseradish rillettes

4 potatoes
1 tin of grilled mackerel fillets
1/2 bunch of chives
1 small glove of garlic
1 tsp curry powder
2 small shallot
1 lime
2 tbsp horseradish
100 ml cream
olive oil
dill
thyme
herring roe
  1. Cut the potatoes into 1 cm slices, boil them until ready but still quite firm. Then fry the potato slices in oil in a frying pan. Season with salt and pepper and fresh thyme.
  2. Place the mackerel fillets with oil in the blender and add a pressed clove of garlic, the curry powder and the juice from the lime. Mix until smooth.
  3. Beat the cream until it forms soft peaks and gently fold in the mackerel.
  4. Finely chop the small shallot and chives and mix into the rillettes.
  5. Spoon on top of the potatoes, garnish with the horseradish, herring roe and a sprig of dill, and serve.

Enjoy!