Crispy potato nachos with a deliciously creamy skagen. This Nordic version of nachos is perfect for a May Day party!
“The perfect gluten-free treat.”
Recipe
3-4 potatoes (depending on size)
2 tbsp of olive oil
salt and pepper to taste
180 g of shrimp
180 g of crème fraiche
2 tbsp of mayonnaise
1 tbsp of Dijon mustard
1 lemons juice
fresh dill and chives to taste
Instructions
Preheat the oven to 180 degrees. Wash the potatoes and prepare the mandolin by putting the blade at 2-3 mm. Use the mandolin to slice the potatoes and place the slices on a baking tray. Drizzle with olive oil and salt. Place in the oven for 10-12 minutes or until golden brown. In a bowl, mix the shrimp, crème fraiche, mayonnaise, mustard, lemon juice, herbs and salt and pepper to taste. When the potato nachos have cooled, place them on a plate and cover with your skågen mixture. You can also garnish with lemon slices and herbs.
Tip: If you’re short on time, you can use storebought potato chips for the base.
