Smoked mackerel and potato salad
4 servings
30 minutes
This Mediterranean salad of smoked mackerel and potatoes is a true symphony of flavors and textures. Tender potatoes soaked in a tangy dressing of apple cider vinegar, mustard, and olive oil pair perfectly with the aromatic smoked mackerel whose layers easily separate to reveal a rich taste. Sweet notes of sugar balance the acidity while fresh green onions and dill add lightness and freshness to the dish. This salad is great as a standalone dish or as a side to fish and meat. The origins of this recipe trace back to coastal regions of Europe where fish has always been a staple of culinary traditions. The dish will delight lovers of simple yet refined flavors by combining the smokiness of mackerel, creaminess of potatoes, and expressive sweet-sour dressing. An ideal choice for summer evenings by the coast!
1
Peel the potatoes, cut them, place them in a pot, and cover with water just enough to barely cover the contents. Add salt, bring to a boil, and cook on medium heat for twelve to fifteen minutes.
- Potato: 1 kg
- Salt: to taste
2
While the potatoes are boiling, mix vinegar, mustard, sugar, and a pinch of salt with a whisk until the salt and sugar dissolve. Continue stirring and slowly pour in the olive oil.
- Apple cider vinegar: 3 tablespoons
- Wholegrain mustard: 3 tablespoons
- Sugar: 1 tablespoon
- Salt: to taste
- Olive oil: 4 tablespoons
3
Remove the skin from the mackerel and break the fillet into pieces - the layers in the smoked mackerel meat separate easily from each other.
- Hot-smoked mackerel: 400 g
4
Drain the water from the potatoes. Add the dressing and mix. Then add the fish and chopped onion with dill, mix again and serve on plates.
- Potato: 1 kg
- Olive oil: 4 tablespoons
- Hot-smoked mackerel: 400 g
- Spring onion: 50 g
- Dill: 10 g
