Instructions:
Spread the rækling on a baking sheet with parchment paper, drizzle with a little olive oil and sea salt, and bake at 140°C for 7-8 minutes until golden and crispy.
Peel the potatoes, cut them into quarters, and place them in a pot of water covering them. Boil the potatoes for 20-25 minutes until tender, then drain and let them steam dry in the pot before mashing. Heat the milk in a saucepan and cut the butter into small cubes. Add both to the mashed potatoes and mix well until smooth and creamy. Keep the mashed potatoes warm until serving.
Wash the parsley and drain well, pick the leaves from the stems, and place in a blender with olive oil, salt, and freshly ground pepper, blending until smooth to make green oil.
Serve the mashed potatoes on plates, drizzle with parsley oil, and finely grated lemon zest, and crumble the crispy rækling on top.
Ingredients:
- 100 g rækling
- 1 tbsp olive oil
- 1 kg potatoes
- 200 ml milk
- 100 g butter
- Salt and freshly ground pepper
- 1 unwaxed lemon
- 1 bunch flat-leaf parsley
- 200 ml olive oil