Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 4 potatoes (e.g. Queens) (approximately 500 g)
  • 4 slices of smoked salmon
  • 1 cooked beetroot
  • 1 lemon
  • 100 ml cream
  • 1 tbsp horseradish cream
  • 200 g mascarpone
  • 5 sprigs of dill
  • Salt and pepper
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Cooking time: 20 MIN

A recipe that combines the lightness of pressed potato with the freshness of beetroot and the flavours of soft smoked salmon. This delicious dish will surprise you with its touch of horseradish and the extreme sweet note of the mascarpone.

  1. Wash and peel the potatoes and place them in a salad bowl.
  2. Cover them with water halfway up, cover with cling film and cook for 8 to 10 minutes in the microwave at maximum power.
  3. Peel the beetroot. Cut the potatoes and beetroot in even half-centimetre cubes
  4. Season 100 g mascarpone with lemon juice, chopped dill (4 sprigs), salt and pepper.
  5. Assemble the ingredients in the verrine, alternately layer the potatoes, mascarpone, beetroot, mascarpone, and smoked salmon.
  6. Whip the cream and season with the horseradish and some lemon juice. Reserve in a cool place.
  7. Remove the verrines from the fridge and decorate with sprigs of dill. Serve with a large tablespoon of horseradish cream.

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