Smoked Mackerel, Cucumber, and Potato Salad with Mustard Dressing

Name: Smoked Mackerel, Cucumber, and Potato Salad with Mustard Dressing
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 half-moons; Freshly ground pepper; 12 ounces smoked mackerel, broken into bite-size pieces; Handful of tender salad greens, such as arugula, watercress, or tatsoi

January 26, 2012

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.

Recipe information

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 half-moons

Freshly ground pepper

12 ounces smoked mackerel, broken into bite-size pieces

Handful of tender salad greens, such as arugula, watercress, or tatsoi

Preparation

Step 1
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.
Step 2
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.
Step 3
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.
Fit to eat recipe
Step 4
(Per serving)
Step 5
Calories: 234
Step 6
Fat: 15g
Step 7
Cholesterol: 15mg
Step 8
Carbohydrate: 7g
Step 9
Sodium: 800mg
Step 10
Protein: 20g
Step 11
Fiber: 3g

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsSalad Mackerel Fish Seafood Cucumber Vegetable Fingerling Potato Potato Root Vegetable Watercress Leafy Greens Arugula Main Dinner Lunch Gluten Free Dairy Free Easy Quick Weeknight Meals Simmer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Fit to eat recipe

Step 4

Step 5

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Step 11

Recipe notes