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

Name: Pumpernickel Toasts with Mashed Potatoes, Tinned Fish, Red Onion, and Fresh Dill
Total time: PT-496086H57M48S
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

Prevent your screen from going dark

Cook Mode Prevent your screen from going dark

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

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