Smoked sprat potato salad

Name: Smoked sprat potato salad
Ingredients: 1 kg potatoes; 2000 ml water; 2 medium red onions (300 g); 1 teaspoon salt; juice of 1/2 lemon; 2 fresh red peppers; 250 g smoked sprats; 80 g lightly salted olives; 1 egg yolk; 1 teaspoon mustard; 250 ml oil; juice of 1/2 lemon

Salad - Smoked sprat potato salad by Daniela K. - Recipia

Smoked sprat potato salad brings together boiled potatoes, fish and red peppers in a lemon mayonnaise. The chunks stay large, and the red onion takes on a tangy flavor after sitting in the juice. I choose potatoes that are about the same size so they cook evenly. Prep: 25 minutes. Cook: 20 minutes. Rest: 10 minutes. Total time: 55 minutes. Serves: 6. About 590 kcal and 13 g of protein per serving.

Ingredients

For the salad

1 kg potatoes
2000 ml water
2 medium red onions (300 g)
1 teaspoon salt
juice of 1/2 lemon
2 fresh red peppers
250 g smoked sprats
80 g lightly salted olives

For the mayonnaise

1 egg yolk
1 teaspoon mustard
250 ml oil
juice of 1/2 lemon

Preparation

1. Wash the potatoes and put them in a pot with 2000 ml water, enough to cover them. Boil over medium heat for about 20 minutes, until a fork slides into them easily. 2. Peel the onions and cut them into julienne strips. Put them in a bowl with 1/2 teaspoon salt and the juice of 1/2 lemon, cover the bowl and leave them for 10 minutes. 3. Wash the red peppers, remove the stems and seeds, then cut them into julienne strips. Remove the heads and tails from the sprats and put them with the peppers. 4. Drain the potatoes and rinse them under cold water. Peel them, cut them into large cubes and put them in a separate bowl. 5. Beat the egg yolk with the mustard and 1/4 teaspoon salt. Gradually pour in 250 ml oil, mixing vigorously; when the mayonnaise thickens, add the juice of the remaining half lemon and keep pouring in the oil until it is incorporated. 6. Mix the mayonnaise with the potatoes. Add the onion, red peppers, sprats and olives, then mix gently. Adjust the seasoning with 1/4 teaspoon salt.

Notes

You can also use lightly salted olives; the egg in the mayonnaise and the fish are the allergens in this dish. I serve it with slices of toasted bread, which mop up the mayonnaise left on the plate. Large or floury potatoes need more time than small ones, so check them with a fork before draining. If the sprats are salty, taste the salad before using all the salt set aside for seasoning. I don't rush the mixing: I wait until the potatoes have reached room temperature before adding the mayonnaise. I make the salad shortly before serving, and any leftovers keep in the fridge for up to 3 days.