Smoked Fish Salad
- 6 T extra virgin olive oil
- 3 T red wine vinegar
- 2 t Sugar (Castor)
- 2 t whole grain mustard
- salt (to taste)
- freshly ground black pepper (to taste)
- 450 g new potatoes
- 250 g smoked fish
- 4 eggs
- 100 g sugar snap peas
- 4 green onions (trimmed and thinly sliced)
- 1 carrot (small; peeled and sliced into very thin matchsticks)
1. To make the dressing, mix together the oil, vinegar, sugar, and mustard in a small bowl or jar. Season to taste and set aside.
2. Place the smoked fish in a skillet and just cover with water. Bring to a simmer; simmer for 10 - 15 minutes, until tender.
3. Scrub the potatoes and halve if large. Put in a saucepan, cover with cold water, and add a little salt. Bring to a boil, reduce the heat, and then leave to simmer gently for 15 minutes until tender.
4. Cook the eggs in a small saucepan of gently simmering water for 8 minutes.
5. Meanwhile, shred the sugarsnap peas and put in a large bowl with the spring onions.
6. Drain the fish. Flake apart, discarding the skin and any bones. Place in bowl.
7. Drain the potatoes well. Drain and peel the eggs; slice roughly. Add to the bowl.
8. Add the dressing to the large bowl and fold the ingredients gently together. Serve on individual plates topped with the carrot matchsticks.
SJ Note 25 May 2012: This calls for smoked mackerel, which we did use, but it was entirely too bony. Next time we'll use a less bony fish. It also called for beetroot matchsticks; we don't like beets, so I've substituted carrots in this copy. Other than the bones, it was vaguely promising, so I think we'll give this one another try and see how it does.