Smørrebrød with Potato, Smoked Mackerel and Horseradish Mousse
Potato with smoked mackerel and horseradish mousse © kvalifood.com
Potato smørrebrød with smoked mackerel is a combination rooted in the coastal food traditions of Denmark, where smoked fish and new potatoes have always gone together. The mackerel is flaked into large pieces to preserve its moist, smoky texture, and laid on top of the cold potato slices. The horseradish mousse — whipped cream folded with freshly grated horseradish — gives a light, airy sharpness that cuts through the richness of the fish. It is a smørrebrød with a distinct flavour of sea and smoke, which works well at summer lunches.
Ingredients
Yields 4 servings
Horseradish mousse
- ½ dl whipping cream
- 2 tbsp freshly grated horseradish
- 1 tbsp crème fraîche
- salt
Assembly
- 4 slices dark rye bread
- butter, for the bread
- 6 new potatoes, boiled and cooled, sliced
- 1 smoked mackerel, flaked into large pieces
- chives
- fresh dill
- flaky salt
- black pepper
Directions
Horseradish mousse
Whip the cream to soft peaks. Fold in the horseradish and crème fraîche. Season to taste.
Assembly
Spread the bread with butter. Lay potato slices in a layer. Distribute mackerel pieces on top. Dot with horseradish mousse. Garnish with chives, dill, flaky salt and pepper.