This delicious starter with mackerel, creamy puree and piccalilly. Easy and tasty!
Preparation
1 Boil the potatoes in the peel in water until done.
2 Peel the potatoes, save the peels (see recipe Deep fried potato peels with anchovy dip).
3 Mash the potatoes with a mash cutter or pestle. Keep the puree warm and spatula the butter through the puree with vigorous movements. Then stir the hot milk into the puree.
4 Season to taste with sea salt and nutmeg.
5 Divide the puree over 4 plates.
6 Put mackerel pieces on top of the mashed potatoes.
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