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Smoked Mackerel, Cucumber, and Potato Salad with Mustard Dressing

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 http://www.marthastewart.com/131708/smoked-mackerel-cucumber-and-potato-salad-mustard-dressing
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  • Yield Serves 4

Ingredients

    • 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

Directions

  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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