Smoked Mackerel Potato Salad Recipes

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POTATO AND SMOKED MACKEREL SALAD WITH CREAMY MAYONNAISE



Potato And Smoked Mackerel Salad With Creamy Mayonnaise image

Provided by Amanda Hesser

Categories     main course

Time 35m

Yield 4 servings

Number Of Ingredients 10

1 1/4 pounds (about 15) baby red-skinned potatoes, washed
Sea salt and freshly ground grains of paradise (see note) or black pepper
1/4 peeled red onion, thinly sliced
1 stalk celery, thinly sliced on the diagonal
1 smoked mackerel fillet, skin discarded
1 large egg yolk
1/2 tablespoon Dijon mustard
1 tablespoon red wine vinegar, more to taste
1 cup peanut oil
3 tablespoons heavy cream

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.

Nutrition Facts : @context http, Calories 703, UnsaturatedFat 47 grams, Carbohydrate 26 grams, Fat 63 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 13 grams, Sodium 611 milligrams, Sugar 2 grams, TransFat 0 grams

SMOKED-MACKEREL POTATO SALAD



Smoked-Mackerel Potato Salad image

Provided by W. Hodding Carter

Categories     Salad     Fish     Onion     Potato     Side     Quick & Easy     Summer     Dill     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

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.

SMOKED MACKEREL & HARISSA POTATO SALAD



Smoked mackerel & harissa potato salad image

Spice up leftover cooked potatoes with flaked fish, creamy harissa dressing and peppery rocket leaves for a tasty no-cook dish

Provided by Katy Greenwood

Categories     Dinner, Lunch, Main course

Time 15m

Number Of Ingredients 8

5 tbsp crème fraîche
1 heaped tbsp harissa
juice 1/2 lemon
cooked potatoes (from 'Griddled lamb with spiced new potatoes' see 'Goes well with')
3 large tomatoes , deseeded and diced
1 red onion , diced
300g smoked mackerel , flaked
2-3 good handfuls rocket leaves

Steps:

  • Mix the crème fraîche, harissa and lemon juice, then season to taste. In a large bowl, toss together the potatoes, tomatoes and onion, then stir in the dressing to coat. Scatter with the flaked mackerel and rocket. Stir together before serving.

Nutrition Facts : Calories 546 calories, Fat 34 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 20 grams protein, Sodium 1.6 milligram of sodium

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