Potato salad with smoked fish and olives

Name: Potato salad with smoked fish and olives - Ica P.
Ingredients: a few boiled red potatoes (I steamed them); a smoked mackerel; a finely sliced red onion; a handful of black olives; olive oil; salt and freshly ground pepper; finely chopped green parsley (I also added a sprig of dill)

Over - Potato salad with smoked fish and olives by Ica P. - Recipia

Potato salad with smoked fish and olives – a winter feast Preparation time: 20 minutes Total time: 20 minutes Servings: 4 Are you dreaming of a salad that delights the senses and transports you to a Russian winter atmosphere, with its delicate flavors? This potato salad recipe with smoked fish and olives is exactly what you desire. Simple, quick, and full of taste, this salad is perfect for cold days when you enjoy moments spent with loved ones. Ingredients: - 4 red potatoes (steamed for better texture) - 1 smoked mackerel (or smoked salmon for a more refined version) - 1 red onion, sliced thinly - 100 g black olives (preferably pitted) - 3-4 tablespoons extra virgin olive oil - salt and freshly ground pepper, to taste - 1 bunch of finely chopped fresh parsley - optional: 1 sprig of chopped dill - for garnish: 1 cherry tomato, quartered Preparation: 1. Start by cooking the potatoes. Choose red potatoes, which are more aromatic and have a firmer texture. Steam them for about 15-20 minutes or until they become soft but not too soft. Then, let them cool slightly and cut them into larger cubes (about 2-3 cm). You can use a wavy cutting board to give them an interesting look. 2. Prepare the fish. If you choose smoked mackerel, cut it into thin strips. This will add an intense flavor to your salad. If you opted for salmon, follow the same procedure. 3. In a large bowl, layer the potatoes as the base. Add the strips of smoked fish over the potatoes, followed by the black olives. These will bring a pleasant contrast of textures and flavors. 4. The red onion is an essential ingredient in this salad. To reduce its intensity, let it sit in a small bowl with a little salt, oil, and vinegar for about 10 minutes. Then, rinse it lightly and add it to the salad. 5. Continue by sprinkling the chopped greens – parsley and, optionally, dill. Season the salad with salt, freshly ground pepper, and a drizzle of olive oil. Gently mix so that all the ingredients combine harmoniously. 6. For an attractive presentation, garnish the salad with cherry tomato quarters on top and, if desired, a few parsley leaves. Serving: This potato salad with smoked fish and olives is perfect as an appetizer or as a main dish at a festive meal. It pairs wonderfully with a glass of aromatic mulled wine, which will enhance the winter atmosphere. Personal suggestion: You can experiment with different types of smoked fish, such as anchovies or tuna, to achieve diverse flavors. Also, add a few capers for an extra burst of flavor. This salad is not just a simple recipe, but an explosion of flavors and textures that will delight everyone who tastes it. I encourage you to try it on cold winter days and enjoy every bite! Bon appétit!

Potato salad with smoked fish and olives

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