Potato and mackerel salad, complete and seasonal recipe

Total: 45 min Diners: 2

Bored with salads and was left for another time and is that in reality a salad is, according to the RAE, a set of mixed and dressed Vegetable Recipes in which there may be other ingredients so this potato salad and mackerel falls perfectly within the definition and presents us at the table an easy dish, very nutritious, with a great seasonal product such as mackerel, as well as economic, and with the grace of a special dressing that anyone falls in love.

Ingredients

Small potatoes, 6 free-range eggs, 2 fresh mackerel, 1 radish, 4 u Butter, 10 g Extra virgin olive oil, 2 tablespoons Dried rosemary, 1 teaspoon Salt, c/s Ground black pepper, 1/2 teaspoon Fresh coriander

Green mustard vinaigrette

Extra virgin olive oil, 1 tablespoon Herb Dijon green mustard, 1 teaspoon Soy sauce, 20ml Lime juice, 1 teaspoon Orange juice, 1 teaspoon Mirin (rice wine), 1 teaspoon (or regular white wine)

The secret of this potato and mackerel salad is to cook the potatoes in the oven with a little butter and spices, which are lightly toasted on the outside but tender inside, and then bring the crisp freshness of the radish, the aromas of coriander, all the sea of a juicy mackerel made only grilled and good vinaigrette.

Step 1

Preheat the oven to 180ºC. Wash the potatoes well and cut them into quarters lengthwise, as if they were wedges. Place them in an ovenproof dish, any earthenware or glass dish will do, and add the butter cut on top, a little oil, salt and the spices. Cover with aluminum foil and bake for 30 minutes.

Step 2

Prepare the vinaigrette by mixing all the ingredients with the help of a whisk so that there are no lumps. If we had ponzu sauce at home we could directly substitute the soy, citrus juices and mirin for it. Reserve.

Step 3

Boil the eggs in boiling water for 7 minutes. Quickly transfer to a cold water bath with ice to cool. Then peel the eggs and reserve them whole until serving time as they will have slightly creamy yolks and we don’t want them to runny.

Step 4

Flake the radishes very thinly and strip the cilantro by removing the stem.

Step 5

When the potatoes are tender – check by pricking them with a knife and that it goes in easily – remove the foil and let them brown lightly by raising the heat to 220ºC, moving them from time to time, for about 10 minutes more. The time will depend on the oven of each one. Let them temper slightly.

Step 6

Heat a frying pan and add a drop of oil to the mackerel on both sides of the mackerel loins, which must be completely clean and boneless. With the help of a baking paper cut to the size of the loins, we will grill the mackerel round and round on the baking paper. Using the paper will prevent the mackerel from sticking to the pan and it will be perfect.

Step 7

All that’s left is to mix the ingredients and dress the potatoes with the radishes and the vinaigrette. Add the cilantro and finally finish with the grilled mackerel with a little salt and the halved egg.

Tricks and Suggestions

The mackerel can be replaced by sardines or anchovies, or even by sautéed bonito cubes. If you do not have fresh fish, this salad also accepts very well canned fish such as mackerel, sardines or frigate mackerel.