Adapted from a recipe from the Harris Smokehouse. The potato wafers are also excellent topped with smoked salmon.
Makes about 15.
Ingredients
| 1 Tbsp | Butter |
| 250 g | Potatoes, for mashing (Main) |
| 1 | Lime, juiced |
| 6 | Chives, snipped, plus extra to garnish |
| 1 Tbsp | Parsley, finely chopped |
| 1 to taste | Salt & freshly ground pepper |
| 1 | Egg, white only, lightly beaten |
| ½ cup | Plain unsweetened yoghurt |
| 1 tsp | Chilli, diced or crushed |
| 200 g | Kingfish, smoked, thinly sliced (Main) |
Directions
- Peel and cut the potatoes into quarters. Boil until tender. Drain well. Add the butter and seasonings. Mash until very smooth. Add the egg white and mix until well combined.
- Preheat the oven to 180degC. Line one or two baking trays with baking paper.
- Place teaspoonfuls of the potato mixture onto the trays then thinly spread with a spatula to make discs about 6cm in diameter. Bake for 20-30 minutes until golden and crisp. Cool on a wire rack. These can be prepared 1-2 days ahead and stored in an airtight container at room temperature. Place in the oven to crisp for a few minutes, if preferred.
- Meanwhile, combine the yoghurt, lime juice, chilli, parsley and snipped chives.
- To serve, place the kingfish on the potato wafers and top with a little of the yoghurt mixture and chives. Serve as nibbles or a starter to dinner.