Smoked mackerel potato salad

Name: Smoked mackerel potato salad - Betina B.
Ingredients: 5 medium potatoes; smoked mackerel fillet; half a carrot; oregano; 1 tablespoon of vegetable oil; salt; pepper; a pinch of horseradish; chopped dill; triangle cheese with ham; a slice of bread

Savory - Smoked mackerel potato salad by Betina B. - Recipia

I usually prepare this salad when I have smoked mackerel leftovers in the fridge and a few potatoes left. It doesn’t require complicated ingredients, and I can adapt it quite easily based on what I have on hand. It’s the kind of dish you assemble without too much care, and the taste greatly depends on the fish used. Quick Info Total time: about 40-45 minutes Preparation time: 10-15 minutes Cooking time: 25-30 minutes Servings: 2-3 Difficulty: easy Recipe type: quick salad, light lunch or dinner Ingredients 5 medium potatoes half a carrot smoked mackerel (about 120-150 g, but the quantity is not strict) 1 slice of bread salt pepper 1 tablespoon oregano 1 teaspoon vegeta (optional) 1 teaspoon grated horseradish (from a jar) dill, chopped (about 1-2 tablespoons) 1 triangle of Delaco cheese with ham (or a similar type) Preparation method 1. Wash the potatoes well, peel them, and cut them into suitable cubes. Peel and slice or cube the half carrot. 2. Place the potatoes and carrot in a pot. Add enough water to cover them and a tablespoon of salt. Boil until the vegetables are cooked, about 25-30 minutes (check gently with a fork). 3. Meanwhile, cut the slice of bread into pieces or cubes and toast it in a lightly oiled pan over medium heat until it becomes crispy on both sides. Remove to a plate and set aside. 4. When the vegetables are ready, drain them well in a colander and let them cool for a few minutes so they are not too hot to mix. 5. Mash or tear the smoked mackerel into small pieces (if it has bones, check them carefully). 6. Place the potatoes and carrot in a large bowl. Season with salt, pepper, vegeta (if using), and oregano. Gently mix with a spatula. 7. Add the chopped smoked mackerel, horseradish, and the cheese triangle, then incorporate the chopped dill. Mix again, but do not overdo it so as not to break the potatoes completely. 8. Finally, add the toasted bread pieces. Serve immediately while the salad is slightly warm or at room temperature. Why I make the recipe often I like that it doesn’t require many dishes and it’s quick. I use the smoked fish leftovers I have and adapt the vegetables based on what I have. The salad keeps well in the fridge for a day, but the best taste is in the first half hour after preparation. Tips and variations Tips - Choose firm potatoes so they don’t become too soft after boiling. - Drain the vegetables well; otherwise, the salad may turn out watery. - Taste and adjust the horseradish and salt after adding the mackerel, as the fish is already salty. Substitutions - You can use any spreadable cheese if you don’t have the ham version. - The carrot can be omitted or replaced with celery, but the taste will be different. - If you don’t have vegeta, use just salt and pepper. Variations - It also works with other smoked fish if you don’t have mackerel. - For extra freshness, you can add some freshly diced cucumber or a few slices of green onion. - If you want a richer texture, you can include 1-2 boiled eggs cut into cubes. Serving ideas - The salad is good as a main dish, especially for lunch. - It can also be served as a side dish with other fish or cold meat dishes. - It goes well with a simple green salad if you want something lighter. Frequently asked questions Do the potatoes need to be cold or warm when mixing? It’s not necessary for them to be cold. They can be warm, but not hot, so they don’t break apart too much and don’t melt the cheese too much. Can the salad be made without vegeta? Yes, vegeta is optional. Just use salt, pepper, and oregano. Can I use another type of smoked fish? Yes, it works with smoked herring or trout, but the final taste differs slightly from mackerel. Is it mandatory to add the toasted bread? No, but it gives a pleasant crunchy texture. You can skip it if you’re not in the mood for that step. Can the jarred horseradish be replaced with something? If you don’t have horseradish, leave it out. You can put a little mustard, but the taste will be different. Nutritional values Approximately, for one serving: Calories: 350-400 kcal Proteins: 16-20 g Fats: 10-12 g Carbohydrates: 50-55 g Values vary depending on the amount of fish, cheese, and type of bread used. The salad is rich in carbohydrates and has a reasonable protein intake. Storage and reheating The salad keeps in the fridge for up to 24 hours in a container with a lid. I do not recommend reheating it – it’s better consumed cold or at room temperature. The toasted bread loses its texture if it sits, so if you want to keep it, add the croutons only at the time of serving.

Smoked mackerel potato salad

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