Smoked mackerel salad with potatoes
4 servings
40 minutes
Smoked mackerel and potato salad is a refined combination of smoked fish, tender potatoes, and refreshing salad leaves. This recipe has European roots where smoked mackerel is valued for its rich flavor. Slightly undercooked potatoes retain a firm texture, while grainy mustard, olive oil, soy sauce, and lemon juice create a harmonious sauce with a tangy note. Serving on a salad 'bed' makes the dish not only tasty but also elegant. Perfect for a light dinner or festive table setting, this salad highlights the love for simple yet sophisticated combinations. Enjoy its rich flavor!
1
Remove the skin and bones from the cold-smoked mackerel fillet and cut it into small pieces.
- Smoked mackerel: 600 g
2
Boil the potatoes in their skins (do not salt!). The center of the tuber should remain slightly raw — the potatoes should not be overcooked and falling apart! Cool, peel, and cut into 2x2 cm cubes.
- Potato: 4 pieces
3
Mix grainy mustard, olive oil, soy sauce, and lemon juice until smooth.
- Wholegrain mustard: 4 tablespoons
- Olive oil: 100 ml
- Soy sauce: 1 tablespoon
- Lemon juice: 1 tablespoon
4
As a 'cushion', lay a mixture of salad leaves (such as romaine, frisée, radicchio, and corn) on a plate, place pieces of mackerel and potato cubes on top, and drizzle with sauce.
- Mixed salad leaves: 100 g
- Smoked mackerel: 600 g
- Potato: 4 pieces