Spicy Smoked Mackerel on Crispy Potatoes
Mackerel fillets give the snack a smoky aroma and also provide unsaturated fatty acids, the so-called omega-3 fatty acids. They have a positive effect on our cardiovascular system by improving the blood's flow properties, thus preventing fat deposits in the blood vessels.
The crostini taste even spicier if you sprinkle them with some horseradish. The finger food is also perfect for dinner, the indicated amount is enough for two people - with a fresh salad it's perfect.
(Percentage of daily recommendation)
| Calorie | 125 cal. | (6 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 4.7 μg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 13 μg | (4 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 1.3 μg | (3 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 232 mg | (6 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 17 mg | (6 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 29 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 2 large waxy potatoes
- 1 pc Horseradish (about 1")
- ½ lemon
- 5 ozs Cream cheese (13% fat)
- 1 tsp sweet Mustard
- salt
- peppers
- 4 sprigs Dill
- 7 ozs smoked Mackerel
- 2 Tbsps Canola oil
Preparation steps
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 approximately 1/2-inch wide pieces.
Cut the potatoes into 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.