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
- 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
- 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.
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