Salad with new potatoes and smoked fish

Name: Salad with new potatoes and smoked fish - Steliana J.
Ingredients: 1/2 kg new potatoes; 1/2 smoked mackerel; cherry tomatoes; olives; 1/2 red onion; salt; pepper; oil; vinegar; fresh parsley

Over - Salad with new potatoes and smoked fish by Steliana J. - Recipia

New Potato and Smoked Fish Salad Usually, when I find good new potatoes, I use them in all sorts of quick recipes, not just as a side dish for grilling. During this time, when the new potatoes are small and thin, I like to leave them whole or cut them only if they are too large. For this salad, I fry them on a higher heat to extract as much flavor as possible. The smoked mackerel is already ready to use, so the only part that requires attention is the potatoes. Quick Info Total Time: 35-40 minutes Preparation Time: 10 minutes Cooking Time: 20-25 minutes (frying the potatoes) Servings: 2-3 Difficulty: easy Recipe Type: hearty salad, quick lunch or dinner Ingredients - 500 g new potatoes - 1/2 smoked mackerel (standard serving for two people; add more fish if desired) - cherry tomatoes (about a handful) - olives (a few, to taste) - 1/2 red onion - salt - pepper - oil (for frying and for the salad) - vinegar (to taste) - fresh parsley Preparation Method 1. Wash the new potatoes well. If they have very thin skin and are not dirty, they do not need to be peeled. Dry them with a towel. 2. Cut the potatoes into quarters or halves if they are too large. The small ones can remain whole. 3. Heat the oil in a pan over fairly high heat. Add the potatoes and fry them until they are golden and crispy on the outside, soft on the inside. Stir occasionally to prevent burning. The time varies, but it usually takes about 20-25 minutes. 4. When the potatoes are ready, remove them onto a paper towel to drain excess oil. Let them cool for a few minutes. 5. In the meantime, remove the bones from the smoked mackerel and break it into suitable pieces. 6. Cut the cherry tomatoes into quarters. The red onion should be sliced thinly. 7. In a large bowl, combine the cooled potatoes, mackerel, tomatoes, olives, and onion. 8. Add a drizzle of oil (not too much, the potatoes are already fried), salt (carefully, as smoked fish can be salty), pepper, and a little vinegar. Adjust to taste. 9. Gently mix to avoid crushing the potatoes. 10. Finally, sprinkle with freshly chopped parsley before serving. Why I Make This Recipe Often It’s easy to prepare, doesn’t require many ingredients, and you can use new potatoes when they are in season. Smoked mackerel is easy to find and doesn’t need cooking. The salad is hearty, quick, and also good at room temperature. Tips and Variations Tips - Don’t let the potatoes cool too much before mixing, but also not while they are hot, or they might crumble. - Check the salt after adding the fish, to avoid the salad being too salty. - If you have smoked fish with many bones, take your time to clean it well. Substitutions - You can also use other smoked fish, such as herring or smoked trout, if you can’t find mackerel. - The red onion can be replaced with green onion for a fresher taste. - If you don’t have new potatoes, use regular potatoes cut into smaller pieces, but the texture won’t be the same. Variations - For a heartier salad, you can add a hard-boiled egg, sliced. - If you don’t want to fry the potatoes, you can boil them with the skin on, then let them drain well and use them the same way. Serving Ideas - The salad is good on its own or as a side dish with grilled meat. - It also works for takeout, if you don’t add too much oil. Frequently Asked Questions 1. Can the potatoes be boiled instead of fried? Yes, but the texture will be different. Fried potatoes have a crispy skin and the salad is tastier. If you boil them, let them cool well before mixing. 2. What type of vinegar is best? Simple white vinegar or apple cider vinegar works. Don’t add too much, taste and adjust. 3. Can I use canned fish instead of smoked? You can, but it won’t have the same specific taste. Smoked fish adds a unique flavor. 4. Does the salad last from one day to the next? It can be kept in the fridge, but fried potatoes lose their texture. It’s better fresh. 5. Is it suitable for a picnic? Yes, if you transport it cold and don’t add too much dressing, so the potatoes don’t get soggy. Nutritional Values Estimate for one serving of 3: Calories: approximately 300-350 kcal Protein: 12-15 g Fat: 12-16 g (depends on how much oil remains on the potatoes and fish) Carbohydrates: 35-40 g Values are indicative and can vary depending on the size of the potatoes, the amount of oil absorbed, and how much fish is used. Storage and Reheating The salad can be stored in the fridge for up to 24 hours, but the texture of the fried potatoes changes. It’s not recommended to reheat it, at most let it reach room temperature before serving. It’s best consumed fresh.

Preparation

The potatoes are washed, dried, and if they are larger, cut into quarters. They are fried over high heat until golden. They are drained on kitchen towels. The mackerel is cleaned of any bones. In a bowl, the potatoes, fish, quartered tomatoes, olives, julienned onion, a splash of oil, salt (if needed, considering that sometimes smoked fish is very salty), pepper, vinegar to taste are added and mixed well. Fresh chopped parsley is added when serving. Enjoy your meal!

Salad with new potatoes and smoked fish

Preparation

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