Appetizer
Béarnaise potato salad
Ingredients
- 1 ½ pounds fingerling potatoes
- ½ cup (100 ml) CANTON® Béarnaise fondue sauce
- 2 tbsp. fresh tarragon, chopped
- 3 green onions, chopped
- 2 tbsp. capers
- 2 tbsp. dill pickles, chopped
- 4 whole fillets smoked mackerel
- Water
- Olive oil to taste
- Pepper
Directions
- Cook potatoes in boiling, salted water until tender.
- Remove from water and let cool, then cut in round slices. Stir in remaining ingredients except fish fillets.
- Stir the potato salad well.
- For the best flavour, refrigerate at least 2 hours.
- Before serving, place the mackerel fillets in a saucepan and cover with water.
- Bring to a boil and remove fillets.
- Top potato salad with warm fillets, a drizzle of olive oil and a dash of ground pepper.
