Baked Potatoes with Tartar and Mackerel Cream
- 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 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.
For the tartar sauce: Cut pickled herring, beetroot and gherkins into small cubes. Mix with lemon juice, chopped parsley and chives.
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.
Spread potatoes on plates, top with tartar sauce and mackerel cream, season with salt and pepper and serve.