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Pumpernickel Toasts with Mashed Potatoes, Tinned Fish, Red Onion, and Fresh Dill

BY Erika Houle

PUBLISHED December 2, 2024

Back-to-back dinners with family and friends are what make holidays the best. Many times, for good reason, mashed potatoes show up on at least one menu. Using those leftovers (always make more mashed potatoes than necessary) with toasted pumpernickel—a very underrated bread, in my opinion—and any smoked tinned fish you have in your pantry (trout is a wonderful option), an exciting appetizer will come to life with minimal effort. Topped with quick-pickled red onions and fresh sprigs of dill, these toasts are the ultimate starter, even if for breakfast to brighten up a cold but cozy morning on the couch with your favorite people.

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Pumpernickel Toasts with Mashed Potatoes, Tinned Fish, Red Onion, and Fresh Dill

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Makes 6 to 8 servings 1x

Time 15 to 20 mintutes

Scale

Ingredients

  • 1 loaf pumpernickel, thinly sliced
  • ~1 pound leftover mashed potatoes
  • 1 can smoked fish packed in oil (preferably trout, alternatively, mackerel or sardines), drained
  • 1/2 red onion, thinly sliced
  • 1 lemon, juiced
  • Salt, to taste
  • Small handful of fresh dill, for garnish

Instructions

  1. In a toaster, an oven set to 425°F, or on a hot griddle, toast pumpernickel until both sides of each slice are crispy, about 5 minutes. Add lemon juice to sliced red onions and season with salt. Using a spoon or a piping bag, apply a generous layer of leftover mashed potatoes to toasts—it’s OK if they’re still cold, but if desired, feel free to reheat first. Top with smoked/tinned fish, red onion, and sprigs of dill. Transfer to serving plates and enjoy.

— Recipe by Erika Houle

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