Smoked mackerel and potato salad, with a fudgy egg and radishes
Darren Kennedy
Serves 2
| Irish
| Lunch, main
Prep Time: 40 mins
| Cooking Time: 30 mins
| Total Time: 1 hour, 10 minutes mins
This is a really hearty, warming salad. Good for a late lunch or easy meal any day of the week to enjoy with a glass of white wine. The Smoked mackerel give a lovely meatiness to the dish. A simple French style mustard vinaigrette keeps the palate refreshed and compliments the mackerel nicely.
Ingredients
2 Fillets Hederman Smoked Mackerel
400g salad potatoes( I really like pink firs for this)
4–6 breakfast radishes (or any kind really)
20g spring onions
3 sprigs mint
2 eggs
20g Dijon mustard
10g malt vinegar
120g extra virgin olive oil Salt Caster sugar Black pepper
Equipment:
2 Medium sized pots
2 mixing bowls Sharp knife Whisk
Methodology
POTATO SALADPut your potatoes in the pot and cover with water. Season with a generous pinch of salt. Boil, then simmer fir 10–12 mins. Strain and keep warm under a kitchen towel.
In a mixing bowl, add thinly sliced spring onions, rough chunks of radishes, torn mint leaves.
FUDGY EGGS
While the potatoes are cooking, bring another small pot with about 1 litre of water to a boil. Drop in 2 eggs and cook for 7 mins. Dunk them in ice water to stop the cooking. Once cool, peel and cut in half.
VINAIGRETTE
In a small bowl or standing mixer, put the mustard, pinch of salt, pinch of sugar, pinch of black pepper, malt vinegar and 40g water. Slowly whisk in 120ml Olive oil.
ASSEMBLY
Dress your bowl with the potatoes and veggies to your liking and check the seasoning. Transfer them to a plate and tear the Smoked Mackerel and fudgy eggs over the top.
