Best Smoked Mackerel Cucumber And Potato Salad With Mustard Dressing Recipes

Smoked Mackerel, Cucumber, and Potato Salad with Mustard Dressing image

Yield serves 4

Number Of Ingredients 10

3/4 pound small waxy potatoes, such as fingerling or new potatoes
1 small shallot, very thinly sliced
4 teaspoons white-wine vinegar
2 teaspoons Dijon mustard
4 teaspoons olive oil
2 tablespoons roughly chopped fresh dill
1/2 cucumber, peeled, halved lengthwise, and sliced into 1/2-inch half-moons
Freshly ground pepper
12 ounces smoked mackerel, broken into bite-size pieces
Handful of tender salad greens, such as arugula, watercress, or tatsoi

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

Smoked-Mackerel Potato Salad image

Provided by W. Hodding Carter

Yield Makes 4 (light main course) or 6 (side dish) servings

Number Of Ingredients 8

2 pound Yukon Gold potatoes
3 tablespoons cider vinegar
3 tablespoons grainy mustard
2 1/2 teaspoons sugar
1/3 cup olive oil
1/2 pound smoked mackerel, skin discarded and fish flaked into 1/2-inch-wide pieces
4 scallions, chopped (1 cup)
1/3 cup chopped dill

Steps:

Cut potatoes into 1 1/2-inch pieces and cover with cold water in a large pot. Add 1 1/2 teaspoons salt and simmer over medium heat, partially covered, until just tender, 12 to 15 minutes.
While potatoes cook, whisk together vinegar, mustard, sugar, and 1/4 teaspoon salt in a large bowl until sugar and salt are dissolved. Add oil in a slow stream, whisking until combined.
Drain potatoes well and, while still hot, stir into dressing to coat, then stir in mackerel, scallions, and dill. Serve warm or at room temperature.