EatSmarter exclusive recipe

Smoked Mackerel

with Horseradish and Crispy Potatoes

Recipe development: EAT SMARTER
Smoked Mackerel

Smoked Mackerel - A comforting and rich party food

50 min.


for 8 servings
large waxy Potatoes
1 piece
Horseradish (about 3 cm)
5 ounces
1 teaspoon
sweet Mustard
4 sprigs
7 ounces
2 tablespoons
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Kitchen utensils

1 Pot, 1 non-stick Skillet, 1 Small bowl, 1 Cutting board, 1 Small knife, 1 Teaspoon, 1 Peeler, 1 Fine grater, 1 Slotted spatula, 1 Citrus juicer, 1 Lid

Preparation steps

Step 1/8
Smoked Mackerel preparation step 1

Rinse potatoes and cook for 20-25 minutes in boiling water. Drain, peel and allow to cool.

Step 2/8
Smoked Mackerel preparation step 2

While potatoes are cooking, peel and finely grate horseradish. Squeeze lemon.

Step 3/8
Smoked Mackerel preparation step 3

Combine the cream cheese, mustard and horseradish. Season with 2 teaspoons lemon juice, salt and pepper.

Step 4/8
Smoked Mackerel preparation step 4

Rinse dill and shake dry, reserving some fronds. Finely chop the remaining fronds and fold into the cream cheese.

Step 5/8
Smoked Mackerel preparation step 5

If necessary, remove skin from mackerel fillets, then cut into 1 cm (approximately 1/2-inch) wide pieces.

Step 6/8
Smoked Mackerel preparation step 6

Cut the potatoes into 5 mm (approximately 1/4-inch) thick slices.

Step 7/8
Smoked Mackerel preparation step 7

Heat oil in a non-stick skillet. Cook potatoes over high heat until golden brown, 3-4 minutes per side.

Step 8/8
Smoked Mackerel preparation step 8

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.

Additional advice