Smoked Mackerel Cucumber And Potato Salad With Mustard Dressing Recipes

WARM NEW POTATO & SMOKED MACKEREL SALAD

Steps:

• Cook the potatoes in a large pan of boiling salted water for 15-20 minutes or until tender.
• While the potatoes are cooking, mix the crème fraîche in a large bowl with the horseradish cream and lemon juice. Season well with freshly ground black pepper (there's no need for salt because of the saltiness of the smoked mackerel).
• Drain the potatoes, halve and set aside to cool down for a few minutes. Tip into the crème fraîche mix and stir so it coats them and becomes quite runny. Now add the smoked mackerel and watercress and toss gently together. Pile on two plates and serve straight away (it's best while still warm).

SMOKED MACKEREL, CUCUMBER, AND POTATO SALAD WITH MUSTARD DRESSING

Steps:

• Place 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 skins; discard. Cut potatoes into halves or quarters, if desired.
• Meanwhile, make dressing: In a medium bowl, combine shallot, vinegar, and mustard. Whisk in the oil until emulsified. Sprinkle dill into bowl.
• Add cucumber and cooked potatoes to the dressing in the bowl; season with pepper. Toss to coat evenly. Divide salad among four plates; arrange mackerel on each. Serve, garnished with greens.

SMOKED MACKEREL, CUCUMBER, AND POTATO SALAD WITH MUSTARD DRESSING

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

POTATO AND SMOKED MACKEREL SALAD WITH CREAMY MAYONNAISE

Steps:

• Place potatoes in a medium pan, cover with water and season generously with salt. Bring to a boil, reduce to a simmer and cook until tender, about 15 minutes. Drain. When cool enough, slice into 1/4-inch rounds.
• In a large bowl, combine potatoes, red onion and celery. By hand, shred mackerel into pieces no larger than a raspberry; there should be about 1 cup. Add to salad.
• Prepare mayonnaise: In a small bowl, whisk together the egg yolk, mustard, vinegar and large pinches of salt and grains of paradise. Beginning a drop at a time, whisk in oil. As it emulsifies, add oil a little faster, in a slow, steady stream. When mixture is thick, whisk in heavy cream.
• Fold 1/3 cup mayonnaise into potato mixture. There should be just enough mayonnaise to coat ingredients; add more if necessary. Cover, and refrigerate for at least an hour. Adjust seasonings before serving, adding more salt or vinegar as needed.

MACKEREL & POTATO SALAD WITH LEMON CARAWAY DRESSING

Steps:

• Place the potatoes in a small saucepan of boiling water and simmer for 15 mins or until fork-tender. Cool and cut into thick slices.
• Flake the mackerel into a bowl and add the cooled potatoes, spring onions, beetroot and dill.
• In a separate bowl, whisk together the olive oil, lemon juice, caraway seeds and some seasoning. Pour over the salad and toss everything well to coat. Scatter over the lemon zest. Pack into plastic containers and chill, or eat straight away.

CUCUMBER SALAD WITH SMOKED SALMON

Steps:

• In a large salad bowl, stir together the yogurt, sour cream, lemon juice, dill, capers, shallot, and white vinegar until smooth. Season to taste with salt and pepper. Lightly toss cucumbers and tomatoes in the dressing until coated, and very gently stir in the smoked salmon. Refrigerate until serving time.