We don't often think about it and yet potato salads are a real delight, just as much as to pasta or rice salads. You will most often find recipes for potato salads with smoked herring but the peppered mackerel I use here changes a bit, all this to prove to you that good classic recipes are also made to be adapted to everyone's tastes... and to what you have in the fridge! If you don't like mackerel or herring, you can also prepare this recipe with salmon, haddock, sardine, or other (even roast chicken or leftover meat if you are allergic to fish...).
INGREDIENTS
600 g new potatoes
4 mackerels of 200g, lifted in fillets or 6 small mackerels
1 new carrot
3 new onions
2 new garlic cloves
15 cl of white wine
5 cl of cider vinegar
2 tbsp. tablespoons of olive oil
1 bay leaf
3 sprigs of thyme
Espelette pepper
Fine salt, coarse gray salt, freshly ground pepper
1/2 bunch of chives
Vinaigrette
1 tbsp. of Savora or Coleman type mustard
1 tbsp. tablespoon of apple cider vinegar
3 tbsp. of sunflower oil
1/2 tsp. freshly grated horseradish
PREPARATIONS
Wash the potatoes and cook them in a large pot of cold water with a handful of coarse gray salt. Allow 15 to 20 minutes to cook from the boiling point.
During this time, lightly salt the flesh of the mackerel fillets to tighten the flesh.
Peel and slice the onions; Peel and grate the carrot and the two cloves of garlic. Heat the olive oil in a frying pan and add these vegetables; salt and add a pinch of Espelette pepper. Cook for 4 to 5 minutes while stirring. Pour the white wine and apple cider vinegar into the pan and let reduce by half.
Rinse the mackerel fillets, pat dry and cut into 2 or 3 pieces. Add them to the pan, flesh side up in the marinade; cover and cook over low heat for 2 to 3 minutes. Remove the cover and set it aside. Make the vinaigrette with the ingredients. Chop the chives.
Drain the potatoes and cut them into thick slices. Season with the vinaigrette in a salad bowl. Arrange in a dish and arrange the pieces of mackerel with the garnish of the marinade.