Soured Cream, Smoked Mackerel and Horseradish from A Passion for Potatoes by Paul Gayler
Bake the potatoes until tender, then cut a lid off each one. Carefully scoop out the flesh into a bowl and mash until smooth. Beat in the egg yolks, soured crea
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Ingredients
- Salt
- freshly ground black pepper
- A small handful of rocket leaves, roughly chopped
- 150 g (5 oz) smoked mackerel fillet, skinned
- 2 tablespoons creamed horseradish
- 4 tablespoons soured cream
- 2 egg yolks
- 4 large, floury potatoes
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