Baked Potatoes with Tartar and Mackerel Cream

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Baked Potatoes with Tartar and Mackerel Cream
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Difficulty:
easy
Difficulty
Preparation:
1 min
Preparation

Ingredients

for
8
For the potatoes
2 kilograms small waxy potatoes
8 tablespoons vegetable oil
For the tartar sauce
6 Pickled herring
50 grams Beets (canned)
3 Pickled cucumbers
juice of lemons
½ bunch parsley
½ bunch Chives
For the mackerel cream
400 grams Mackerel
100 grams Crème fraiche
100 grams Yogurt (0.1% fat)
50 grams button Mushroom
4 scallions
salt
freshly peppers
Herbed cream
2 cups Greek Yogurt (0.1% fat)
½ Cucumber
2 garlic
1 package Italian Fresh herbs (frozen)
salt (for garnish)
peppers
salt
peppers
How healthy are the main ingredients?
potatoMackerelparsleyChiveslemonsalt

Preparation steps

1.

For the potatoes: Rinse potatoes, cut ends, brush cut surfaces with oil and place on an oiled baking sheet. Cook potatoes at 180°C (approximately 350°F) convection for about 40 minutes.

2.

For the tartar sauce: Cut pickled herring, beetroot and gherkins into small cubes. Mix with lemon juice, chopped parsley and chives.

3.

For the mackerel cream: Puree mackerel fillets with yogurt and creme fraiche. Wipe mushrooms with a damp cloth and finely chop. Rinse scallions, cut ends, finely chop and fold both into the mackerel mousse. Season with salt and pepper.

4.

Spread potatoes on plates, top with tartar sauce and mackerel cream, season with salt and pepper and serve.