Warm salad with smoked mackerel and beetroot
4 servings
15 minutes
Warm salad with smoked mackerel and beetroot is a harmony of flavors where the sweetness of beetroot combines with the spiciness of smoked fish and the freshness of crunchy gherkins. European cuisine has always been known for its simplicity and sophistication, and this recipe is a vivid confirmation of that. Originating as a way to use seasonal products, it blends homey comfort with restaurant elegance. Potatoes fried to a golden crust add richness to the dish, while romaine lettuce adds lightness. Dressed with fragrant sunflower oil and seasoned with spices, this salad is suitable for both a warm family dinner and an exquisite feast. It is served slightly chilled to maintain texture balance but always remains warm in spirit.
1
Boil the beetroot and potatoes in their skins. Peel and cut the beetroot and potatoes into small pieces. Fry the potatoes in butter until golden brown. Cool down. Mix the beetroot and potatoes.
- Beetroot: 300 g
- Boiled potatoes: 300 g
- Butter: 2 tablespoons
2
Slice the onion into thin strips, tear the salad by hand, and add it to the potatoes with beets. Cut the fish into thin slices, and the gherkins into 4 pieces lengthwise, and add them to the salad.
- Red onion: 0.5 head
- Romano lettuce: 10 g
- Smoked mackerel: 200 g
- Cornichons (gherkins): 60 g
3
Dress the salad with oil, add salt and pepper.
- Unrefined sunflower oil: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
