Ingrid van den Arend

• 250 grams of firm potatoes
• 2 spring onions
• 75 grams of smoked macker­el filet
• 1 decilitre of cream
• 2 teaspoons of coarse mustard
• 1 tablespoon of mayonnaise
• 2 tablespoons of finely chopped dill
• 40 grams of coarsely chopped or flaked almonds (or: smoked almonds)
• salt, pepper

Peel the potatoes and cut into¾ x ¾ cm cubes. Boil the cubes al dente in already-boiling, salted water (5-7 minutes). Drain in a colander and rinse well under running cold water.
Whilst the potatoes are boiling, very finely cut the spring onion. Loosen up the mackerel. Whip the cream, but not too stiffly, then mix in the mustard and the mayonnaise. Season with salt and pepper.
Mix together the potato, mackerel, spring onion and dill in a bowl. Fill stylish glasses with the mixture. Top with the mustard cream. Sprinkle with chopped almonds and garnish with dill.

Tip: Serve the amuse-bo11che on a flat dish with n lettuce leaf under the glass, which is particularly festive.