Niçoise salad with smoked mackerel

Ingredients

For the salad

• 1 smoked mackerel
• 3 medium potatoes (450 g)
• 1500 ml water
• 1 teaspoon salt
• 3 eggs
• 1000 ml water
• 3 medium tomatoes (450 g)
• 1 medium red pointed pepper (150 g)
• 1 medium onion (150 g)
• 60 g green olives
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper

For the dressing

• 1 teaspoon wholegrain mustard
• 3 tablespoons olive oil
• juice of 1/2 lemon
• 1 cooked egg yolk (optional)
• 1/8 teaspoon salt
• 1/8 teaspoon ground pepper

Preparation

1. Peel the potatoes, cut them into cubes and boil for 15 minutes in 1500 ml water with 1 teaspoon salt, until a fork slides into them easily. Drain. 2. Boil the eggs for 5 minutes in 1000 ml water, then hold them under cold water and peel. Cut them into quarters. 3. Cut the tomatoes into cubes, the red pepper into thin strips and the onion into thin slices. Toss them with 1/2 teaspoon salt and 1/4 teaspoon pepper. 4. Remove the skin and bones from the mackerel, then break the fish into pieces. 5. For the dressing, mash the cooked egg yolk, if using, and mix it with the mustard. Pour in the olive oil in a thin stream, then add the lemon juice, 1/8 teaspoon salt and 1/8 teaspoon pepper. The dressing turns creamy as you work in the oil. 6. Put the potatoes in shallow bowls and toss them with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add the vegetable mixture, pieces of mackerel, olives and egg quarters. Sprinkle 1/8 teaspoon salt and 1/8 teaspoon pepper over the top, then add a little dressing to each plate.