Potato Salad with Stockfish and Crispy Parmesan

It doesn't get any simpler than this! A warm potato salad with stockfish can be served as one of many small dishes, or let it shine as a main course. All our recipes are sourced fromgodfisk.no

Photo: Eirik Nilssen

Preparation Time: 50-80 min
Difficulty: Easy

Ingredients

Servings

300 g reconstituted and cleaned dried fish
50 g parmesan
350 g small potatoes with skin
2 dl olive oil
1 lemon
1 bunch fresh parsley

Method

Start by washing the potatoes thoroughly.
Then boil the potatoes in well-salted water.
Drain the water and steam the potatoes well.
Then transfer the potatoes to a serving plate. The potatoes are then mashed with a spoon/fork.
Drizzle with olive oil before seasoning with salt and pepper.
The stockfish is sliced thinly.
Bake in the oven or quickly fry in a pan with a little good olive oil, a pinch of salt, and lemon zest.
Place the fish over the potatoes.
Grate Parmesan cheese over a baking sheet.
The cheese is baked golden and crispy at about 175°C (347°F) in convection mode.
Allow to cool, then top the delicious and warm potato salad with crispy Parmesan.