Salad with smoked mackerel and young potatoes
12 servings
4 minutes
Salad with smoked mackerel and young potatoes is a harmony of the smoky aroma of fish, the tenderness of young potatoes, and the crispy freshness of vegetables. European cuisine is known for its simple yet elegant combinations, and this salad is a bright example of that. The dressing made from olive oil, white wine vinegar, and Dijon mustard adds a refined spiciness, making the flavor rich and balanced. The leaves of green lettuce give the dish lightness, while fresh dill adds a refreshing note. This salad is perfect for a summer lunch on the terrace or as an exquisite appetizer for dinner, pairing well with white wine or light drinks. Its ease of preparation makes it an excellent choice for a quick yet stylish dish.
1
Trim the bean pods. Boil the potatoes and add the beans to the boiling water one minute before they are done. Drain everything and rinse with cold water.
- New potatoes: 500 g
- Green beans: 125 g
2
Cut the mackerel into large pieces and mash it. Halve the cherry tomatoes. Combine the fish and vegetables in a separate bowl, gently mix, and drizzle with dressing.
- Smoked mackerel: 350 g
- Cherry tomatoes: 250 g
3
Prepare the dressing by mixing olive oil, white wine vinegar, and mustard. Whisk the sauce until smooth, then add finely chopped dill.
- Olive oil: 6 tablespoons
- White wine vinegar: 2 tablespoons
- Dijon mustard: 1 tablespoon
- Dill: to taste
4
Tear the lettuce leaves by hand and place them on serving plates. Top with salad and drizzle with dressing.
- Green salad leaves: 300 g
