Smoked Mackerel Salad
6 servings
20 minutes
Smoked mackerel salad is a true embodiment of Mediterranean flavors. The smoked fish adds richness and a pleasant smoky note to the dish, harmoniously complemented by the freshness of sweet peppers and the spiciness of pickled cucumbers. The slight sharpness of the onion highlights the balance of flavors, while mustard gives the salad a nice tang. Dressed with mayonnaise, it acquires tenderness and softness. This salad pairs perfectly with crispy baguettes or fresh lettuce leaves, serving as a standalone dish or an appetizing snack. It likely originates from the culinary traditions of fish regions in the Mediterranean where smoked mackerel became a refined addition to fresh vegetables. Serve it chilled to emphasize the full range of flavors creating a harmonious and memorable culinary experience.
1
Remove the salted (or pickled) cucumbers from the brine, dry them, and cut into small cubes.
- Marinated cucumbers: 2 pieces
2
Peel the onion, dice it, place it in a colander, and pour boiling water over it. Then add the onion to a bowl with the diced cucumbers. Wash the bell pepper, remove the seeds, and dice the flesh. Add it to the other ingredients.
- Onion: 1 piece
- Bell pepper: 2 pieces
3
Clean the mackerel from skin and bones, and cut into pieces.
- Cold-smoked fish: 250 g
4
Place pieces of mackerel in a bowl with the other ingredients. Dress with mayonnaise, season with salt and mustard to taste, mix, transfer to a salad bowl, and serve.
- Cold-smoked fish: 250 g
- Mayonnaise: to taste
- Salt: to taste
- Mustard: 1 tablespoon
