Smoked mackerel potato salad
Once, right in that week when I suddenly craved smoked fish, I thought I was going to ruin everything. I was sure I had left the potatoes on the stove and could already picture myself scrubbing the battered pot. The smell of boiling potatoes filled the kitchen, while I was struggling with the mackerel on the table, trying to figure out why the skin wouldn’t come off easily, just like in the book. I got frustrated, I admit, but I decided to push through. It wasn’t all picture-perfect, but honestly, the taste turned out amazing. Since then, whenever I have smoked fish and some potatoes, I know exactly what to put on the table. I’ve made this salad on a Wednesday evening, a Sunday with friends, and on days when I just didn’t feel like anything complicated. And almost every time something goes wrong—either I squeeze too much lemon, or I forget to add the green onion. But it always turns out good, I guarantee that.
This recipe doesn’t take forever. In an hour—max!—it’s ready, including peeling and washing the dishes, if you don’t get caught up in stories. The quantities below yield four generous servings, the kind that fills you up, no joke. The difficulty is minimal; you don’t need MasterChef skills, just be quick with the knife when peeling the potatoes, or else you might cut yourself, I’m not saying it for nothing.
I keep making it for a bunch of reasons. First, because it’s one of the few potato salads that keeps me full for a few good hours without making me sleepy. Plus, it doesn’t require fancy or expensive ingredients—it’s one of those dishes you make with what you have in the fridge. The smell of smoked fish is worth its weight in gold; I don’t know why, but for me, it’s comforting and almost reminds me of improvised dinners with leftover fish and loads of pickled vegetables from jars. Another reason, perhaps the most important, is that no matter how tired I am, I know I won’t complicate things with cooking. And yes, it works perfectly as a main dish, not just as a side salad.
1. Wash the potatoes well; you don’t need to peel them beforehand, just make sure there’s no dirt on the skin. Put them to boil in cold salted water—I usually add about two teaspoons of salt per one and a half liters of water. I don’t measure precisely, but that’s okay. If you have small potatoes, they cook even better because they boil faster and don’t fall apart easily. Boil them until a fork goes in easily but they don’t crumble, about 25-30 minutes, depending on how old they are.
2. I remove the skin from the smoked mackerel—sometimes it comes off easily, other times I struggle not to leave too much meat on the skin. I don’t get too frustrated because I end up tearing it into larger pieces anyway, enough to feel it, not turning it into paste. I do this in a large bowl, where I mix everything at the end. If you’re too meticulous and pick out every bone, you risk ending up with half a fish. I pay attention to the belly part, where small bones can hide, and that’s it.
3. When the potatoes are ready, I drain them and rinse them under cold water. I leave them there for about 5 minutes so I can handle them. It’s a struggle to peel hot potatoes; don’t make the same mistake I did the first time. I peel them as best as I can—some skins come off easily, while others I have to fight with the knife. If a bit of skin remains, it’s not a problem; it adds good flavor. I cut the potatoes into fairly large cubes—if you make them too small, they turn into mush when you mix.
4. In the bowl with the mackerel, I add the diced potatoes. I season with salt and freshly ground pepper, enough to taste something but not so salty like pickles. I add the lemon juice gradually, not all at once—sometimes I get lucky with juicy lemons, other times they’re drier. Usually, I squeeze half, mix, taste, and add more if needed.
5. Olive oil—about two tablespoons, but again, everyone has their own eye for it. I like it when the ingredients don’t float but just bind the mixture and give it shine. If there’s too much oil, I don’t like it; it feels heavy.
6. Now comes the pickled part. Most of the time, I use that cocktail with green and black olives, pickles, and small green onions, all from a jar, pre-cut or whole, slightly tangy. I drain the brine well and add them to the bowl without complicating things with cutting; I leave them as they are because they look nice when served. If I don’t have that, I’ll add a few black olives, some slices of pickled cucumbers, and, if I feel like it, some finely chopped green onions or red onion. Anyway, the more pickles, the better, if you ask me.
7. I mix with two spoons, being careful not to mash the potatoes, and it’s done. Some add parsley or dill, but I like it simple, just with the taste of smoked fish and the tanginess of the pickles. Everyone has their preferences. I serve it at room temperature, neither ice-cold nor steaming hot; it seems to bring out all the flavors best that way.
If you don’t have that store-bought cocktail, it’s no tragedy; you can make do with whatever you have on hand—olives, pickles, even pickled onions if you have leftovers from other recipes. In fact, if you have some boiled eggs left, you can cut them into quarters and place them on top; they look nice and add flavor. It pairs very well with a cold blonde beer or a glass of dry white wine if you’re in a fancy mood. If you want something on the side, I’d recommend some fresh radishes, maybe a bit of green salad or even some sliced tomatoes.
If you want to create a complete menu with this salad as a base, add some simple garlic bruschetta to the table, or if you want to impress, make a quick vegetable cream soup beforehand. For those who don’t want fish, it pairs perfectly with stuffed eggs or a spreadable paste, so there’s something for all the picky eaters.
Sometimes, if I crave something more colorful, I add thinly sliced red onion, but not always. Some also add boiled carrots, but honestly, I don’t see the point here. You can swap the smoked mackerel for any other smoked fish (herring, trout, even salmon if your budget allows). If you don’t have fish, as I said, you can use boiled eggs, but it’s not the same; you miss that intense aroma and smokiness. For those who want a vegan version (I know, it sounds weird), you can make it with just potatoes, olives, pickles, and some good oil, but it’ll turn out more like an oriental salad—not quite the same, but still good.
This salad is best served at a table with multiple platters—meaning that type of dish you place in the middle and everyone serves themselves. It’s great for picnics and those occasions when someone drops by unexpectedly, and you don’t want to cook anything hot. It’s also good to take to the office if you’re not embarrassed to smell like smoked fish. I say it’s worth the risk.
Frequently asked questions:
1. What kind of fish can I use if I can’t find smoked mackerel?
You can use any smoked fish you find—herring, trout, salmon. Even sardines or anchovies, if you don’t mind a stronger and saltier flavor. It’s important that it’s smoked; otherwise, you won’t get that specific aroma.
2. Do I have to use the pickled olive cocktail?
No, but it adds flavor and an interesting crunch. You can use olives, pickles, green onions, or pickled onions separately, depending on your taste and what you have in the fridge. Sometimes I also add capers if I’m in the mood for something saltier.
3. Can I use new potatoes?
Yes, but keep in mind that they cook faster and don’t lose their skin as easily. Leave them with the skin on, just wash them well. New potatoes give a sweeter texture, which is fine if you want something lighter.
4. How do I make the salad creamier?
You can add a tablespoon or two of mayonnaise or Greek yogurt, but don’t ruin the smoked fish flavor. I prefer it without, but if you have picky eaters at the table, yogurt works well.
5. Can I make the salad in advance?
Yes, but don’t mix it all with oil and lemon at the start. Keep the ingredients separate (mackerel, potatoes, pickles) and mix them with oil and lemon before serving; otherwise, they’ll get mushy and won’t have the right texture.
6. Is it suitable for kids?
It depends on their tastes. If they like smoked fish, then yes. If not, you can try the egg version or just with vegetables. Make sure to remove all the bones; sometimes a small one slips through.
7. How long does this salad last in the fridge?
A maximum of two days because smoked fish isn’t exactly eternal, and the potatoes get mushy and lose that nice texture. It’s best to eat it on the day you make it.
Nutritional values are approximate, but for a serving of this salad (about 250-300g), I’d say it’s around 300-350 kcal, depending on how much oil you use and whether you add pickles with sugar or not. Carbohydrates—about 30-35g from the potatoes, protein—around 18-22g from the mackerel (which has about 20% protein per 100g), fats—10-15g, including the olive oil. It’s not exactly a diet dish, but it’s not a calorie bomb either; it fills you up and doesn’t weigh heavily on your stomach. It has fiber from the potatoes and pickles, and satiety from the fish. Salt is the only thing to watch out for if you have blood pressure issues, as there’s some sodium from the smoked fish and pickles. Otherwise, it’s a complete meal, with everything you need in one sitting.
It keeps well in the fridge, in a closed container, for up to two days. If you want it to be fresh the next day, keep the dressing (oil and lemon) separate and add it when serving; otherwise, the potatoes absorb everything and become mushy. I don’t recommend reheating it—the potatoes get watery, and the smoked fish takes on a strange smell. If you really want to heat it, do it just enough to bring it to room temperature, no more.
Ingredients:
- Potatoes (about 1 kg): the base of the salad, providing texture and satiety, tying the whole story together.
- Smoked mackerel (a medium fish, about 350-400g with bones and skin): the smoky flavor, protein, and main taste.
- Pickled olive cocktail (a jar, or separately black and green olives, pickles, green onions): saltiness, tanginess, crunch.
- Salt and pepper: season to enhance the flavors.
- Lemon juice (from half a lemon, or a whole lemon, depending on how acidic you want it): balances the fat from the fish and adds freshness.
- Olive oil (1-2 tablespoons): binds the ingredients, adds flavor and shine.
Potatoes with their skins are washed and boiled in salted water. The mackerel is cleaned of bones and skin, torn into strips, and placed in a larger bowl. The boiled potatoes are rinsed under cold water, left for a few minutes, peeled, diced, and added to the fish. Salt and pepper are added to taste, along with lemon juice, olive oil, and all the ingredients are mixed together. The jar of olive cocktail is opened, the liquid is drained, and the entire contents of the jar are added to the bowl. It is mixed gently (to avoid mashing the potatoes) and served. Enjoy your meal!!
The olive cocktail contains: black and green olives, pickles, and shallots, all pickled... so if you don't have this cocktail, you can separately add pickles and olives and whatever else you like...
Ingredients: 1 kg potatoes, 1 smoked mackerel, 1 jar of Lidl olive cocktail, salt and pepper to taste, juice of 1/2 lemon, 1-2 tablespoons olive oil
