SMOKED MACKEREL, CUCUMBER, AND POTATO SALAD WITH MUSTARD DRESSING
Although fresh mackerel can be hard to find, smoked mackerel is often sold in the refrigerated section of supermarkets; it is also available from mail-order sources. We used the peppered variety, but any type will do.
Yield serves 4
Number Of Ingredients 10
Steps:
- Place the potatoes in a small saucepan, and cover with cold water. Bring to a boil; reduce heat, and simmer until tender when pierced with a fork, about 12 minutes. Drain in a colander; let cool slightly. Slip off the skins; discard. Cut the potatoes into halves or quarters, if desired.
- Meanwhile, make the dressing: In a medium bowl, combine the shallot, vinegar, and mustard. Whisk in the oil until emulsified. Sprinkle the dill into the bowl.
- Add the cucumber and cooked potatoes to the dressing in the bowl; season with pepper. Toss to coat evenly. Divide the salad among 4 plates; arrange the mackerel on each. Serve, garnished with greens.
- (Per serving)
- Calories: 234
- Fat: 15g
- Cholesterol: 15mg
- Carbohydrate: 7g
- Sodium: 800mg
- Protein: 20g
- Fiber: 3g
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