Mackerel salad with mustard dressing
6 servings
60 minutes
Mackerel salad with mustard dressing is a wonderful combination of the tenderness of smoked fish, the spiciness of mustard, and the freshness of vegetables. This recipe comes from European cuisine, where the balance of flavors and simplicity of preparation are valued. Mackerel gives the dish a rich sea aroma, while young potatoes make it hearty. Celery adds a light crunchiness and green onions provide fresh sharpness. The mustard-based dressing with oil and mayonnaise binds the ingredients together, creating a harmonious flavor ensemble. It is perfect as a warm salad on a cool day or a chilled version for a summer dinner. This salad highlights the traditions of home cooking and allows you to enjoy the deep, layered taste of simple yet expressive components.
1
Clean the mackerel from bones, skin, and entrails, and divide the flesh into 'flakes'. Wash the celery and cut it into thin slices. Slice the green onion into rings. For the dressing, mix mustard, oil, and mayonnaise.
- Hot-smoked mackerel: 1 piece
- Celery: 8 pieces
- Spring onion: 1 bunch
- Wholegrain mustard: 3 tablespoons
- Mayonnaise: 6 tablespoons
- Vegetable oil: 1 tablespoon
2
Wash the potatoes with a brush, boil 'in their skins', slightly cool, cut into cubes, and immediately mix with the dressing. Add mackerel, celery, green onion, salt, and pepper. Mix and serve warm or chilled.
- New potatoes: 400 g
- Hot-smoked mackerel: 1 piece
- Celery: 8 pieces
- Spring onion: 1 bunch
- Wholegrain mustard: 3 tablespoons
- Mayonnaise: 6 tablespoons
