Smørrebrød with Potato, Smoked Mackerel and Horseradish Mousse

Name: Smørrebrød with Potato, Smoked Mackerel and Horseradish Mousse
Prep time: 15 min
Total time: 15 min

May 2, 2025

Prep 15 min Total 15 min

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.

Potato with smoked mackerel and horseradish mousse assembly © kvalifood.com

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.