Today, I’m excited to share a recipe for a smoked pepper mackerel salad with potatoes and peas. This delightful salad serves as a light meal and brings together the distinct flavors of smoked fish with the comforting taste of potatoes and the vibrant freshness of peas. I’ve found this combination to be particularly enjoyable.<\/p>\n
Depending on your preference, you can use either warm or room temperature potatoes for this salad. Personally, I favor the potatoes slightly warm.<\/p>\n
For 2 servings:<\/p>\n
– Potatoes, boiled in their skins: 400 g
\n– Smoked pepper mackerel (80 g): 1 fillet
\n– Shallot: 1 piece
\n– Cooked peas: 100 g
\n– Chopped dill: 1 tbsp<\/p>\n
– Olive oil: 3 tbsp
\n– Apple cider vinegar (or sherry vinegar): 1 tbsp
\n– Mustard: 1 tsp
\n– Salt: 1 pinch
\n– Pepper: 1 pinch<\/p>\n
1. **Ingredient Prep**
\n Peel the potatoes and slice them into rounds. Remove the skin from the mackerel fillet and slice it. Peel and finely chop the shallot. Chop the dill.<\/p>\n
2. **Assemble the Salad**
\n Arrange the potato slices and mackerel pieces on a large plate. Sprinkle the chopped shallot over the top. Scatter the cooked peas over the salad.<\/p>\n
3. **Prepare the Dressing**
\n Whisk together all the dressing ingredients until well combined. Drizzle the dressing over the salad. Sprinkle with dill.<\/p>\n
Serve immediately to enjoy the fresh flavors and textures of this light and satisfying meal.<\/p>\n\n\n