- 2 large waxy Potatoes
- 1 piece Horseradish (about 3 cm)
- ½ Lemon
- 5 ounces Cream cheese (13% fat)
- 1 teaspoon sweet Mustard
- 4 sprigs Dill
- 7 ounces smoked Mackerel fillets
- 2 tablespoons Canola oil
Rinse potatoes and cook for 20-25 minutes in boiling water. Drain, peel and allow to cool.
While potatoes are cooking, peel and finely grate horseradish. Squeeze lemon.
Combine the cream cheese, mustard and horseradish. Season with 2 teaspoons lemon juice, salt and pepper.
Rinse dill and shake dry, reserving some fronds. Finely chop the remaining fronds and fold into the cream cheese.
If necessary, remove skin from mackerel fillets, then cut into 1 cm (approximately 1/2-inch) wide pieces.
Cut the potatoes into 5 mm (approximately 1/4-inch) thick slices.
Heat oil in a non-stick skillet. Cook potatoes over high heat until golden brown, 3-4 minutes per side.
Drain the potatoes on paper towels. Season with salt and pepper, then place on plates. Place smoked mackerel pieces and horseradish cream cheese over the potatoes in bite-sized portions, garnish with reserved dill and serve immediately.