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.
Martha Stewart Living, April 2003
  • Yield Serves 4
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  • 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 semicircles
  • Freshly ground pepper
  • 12 ounces smoked mackerel, broken into bite-size pieces
  • Handful of tender salad greens, such as arugula, watercress, or tatsoi


  1. 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.

  2. Meanwhile, make dressing: In a medium bowl, combine shallot, vinegar, and mustard. Whisk in the oil until emulsified. Sprinkle dill into bowl.

  3. 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.

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