Introduction
This warm potato salad with smoked mackerel mixes sliced potatoes in a hot dressing of stock, vinegar, mustard and red onion with flakes of smoked fish and dill. Smoked mackerel is sold cooked and ready to eat, so the salad is a cheap, filling dinner in about 40 minutes, with nothing to cook but the potatoes.
The dressing is the one of southern German potato salad, without mayonnaise: the warm potatoes soak it up and turn soft and glossy. Dress the potatoes while they are still warm, and fold in the fish gently at the end so it stays in large flakes.
Ingredients
- 800 g waxy potatoes, unpeeled
- 1 red onion, finely chopped
- 150 ml vegetable stock
- 3 tablespoons white wine or cider vinegar
- 1 tablespoon medium mustard
- 3 tablespoons sunflower oil
- 2 smoked mackerel fillets (about 250 g)
- a small bunch of dill, chopped
- salt and black pepper
Tools
- A saucepan
- A large salad bowl
Preparation
- Boil the potatoes in their skins in salted water for 20 to 25 minutes, until a knife slides in easily. Drain them and let them cool just enough to handle.
- Meanwhile, bring the stock, onion, vinegar and mustard to the boil in a small pan with a pinch of salt and pepper.
- Peel the warm potatoes, slice them about 5 mm thick into the bowl and pour the hot dressing over them. Toss gently and leave for 15 minutes, until they have soaked up most of the liquid.
- Stir in the oil. Pull the skin off the mackerel, break it into large flakes and check for bones.
- Fold the fish and dill into the potatoes, taste for salt and vinegar, and serve lukewarm.