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Salad with salted mackerel

Salad with salted mackerel


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  • 1 mackerel
  • 3 potatoes
  • 1/2 red pepper
  • 1 onion
  • 100 gr olives
  • oil
  • salt pepper

Servings: 3

Preparation time: less than 15 minutes

RECIPE PREPARATION Salad with salted mackerel:

Boil the potatoes in their skins and clean them after they have cooled, then cut larger straws as well as the pepper. the fish is cleaned of bones and cut into straws, onion scales. add the olives, salt and pepper and oil and mix.


Vegetable salad & quotSuba & quot

Initially, we prepare all the ingredients: beets, carrots and potatoes are boiled separately, peeled and grated. Mackerel is washed, deboned and cut into small cubes. Boil the egg hard and put it on a small grater.

To assemble the salad I used a round shape, which I arranged on a serving plate.

The next step is to alternately arrange the vegetables in layers: the first layer is beets,

followed by potatoes (with a fork we press lightly),

we grease it evenly with mayonnaise, I recommend you to opt for the homemade one, it is very easy to prepare and it is much tastier than the commercial one, plus it is healthy.

Distribute the fish cubes evenly over the mayonnaise layer, optionally you can also use very finely chopped onions, which are slightly hardened to take them quickly.

Add the carrot layer,

season with salt, pepper and

At the end, grease with a thin layer of mayonnaise and sprinkle with egg. Decorate the salad with parsley leaves.


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Grow the mackerel in the abdomen, clean it, wash it and put it in water to desalinate it. The water in which the mackerel is kept must be changed several times. Leave to dry for 24 hours. Afterwards, the mackerel is kept in milk for a few hours to dissolve even better, it is wiped, the skin is cleaned and the head is cut off. Remove the spinal cord and bones, increasing the mackerel along, then cut into 2 cm wide pieces and arrange on a plate in the shape of a whole fish, adding the head. Onions are cleaned, washed, cut into thin rolls and arranged around. While the mackerel is salted, boil hard-boiled eggs, put them in cold water to peel them more easily, clean them, let them cool, then cut them into quarters that are arranged around the mackerel, over the onion rolls. . Peel the olives, cut them in half, remove the seeds and put them back next to the eggs or on top of them. How to serve Pour over oil and vinegar, sprinkle with a little chopped dill and serve at least one hour after cooking.

Among the alternatives to the recipe Mackerel salad with eggs, we recommend:


Skuba (Russian salad)

Shuba is a salad with marinated mackerel and boiled vegetables specific to Russian cuisine. Being a traditional food, it is indispensable on the holiday table in Russia and the Republic of Moldova. I consider this salad to be light and healthy with lots of vitamins that can be served at any meal. Being hard to find in our country, mackerel can be successfully replaced with another smoked fish, most of the time, I used mackerel or smoked herring (which I leave for a few hours to marinate) and the salad was excellent. This time I found smoked mackerel (the last 2 pieces in the store) which I marinated overnight with a little onion, oil, vinegar and pepper. There is no need to add salt because the smoked fish is already very salty, and this composition has the role of desalinating it a little and attenuating the very strong taste of smoke.

I invite you to try this wonderful salad too!

Ingredient:

  • 400 grams of marinated mackerel (it's a bit hard to find in our stores, I found smoked one that I marinated)
  • 4-5 suitable carrots (350 grams)
  • 5-6 suitable potatoes (700 grams)
  • 1 beetroot (about 650 grams) can be used and beets in a jar
  • 2 smaller yellow onions, or one larger-100 grams
  • 1 red onion - 100 grams
  • mayonnaise (1 egg and a yolk, 200 ml oil, a teaspoon of mustard, a teaspoon of lemon juice, salt to taste)
  • 4-5 tablespoons of yogurt & # 8211 150 grams
  • 2 boiled eggs
  • salt and pepper to taste.

Preparation:

Boil the vegetables in their shells separately, as well as the 2 eggs. Boil the potatoes for about 20 minutes, the beets for 40 minutes (it is large and hard to boil), the carrots for 25 minutes. Boil the eggs for about 5-6 minutes.

Meanwhile, clean the fish of bones and wings, grind them very well, either with a knife or with a blender. I prefer to grind it with a knife because it retains its texture better, that's what I recommend to you. You know, hurry spoils the job!Finely chop the red and white onions or cubes depending on your preference.Beets, onions and fish are left to drain for about 30 minutes.Boiled vegetables (potatoes, carrots and beets) are peeled and put on a large grater in different bowls. The eggs are laid on a small grater.In the meantime, we can also take care of mayonnaise. For this recipe we will need:

  • 1 egg yolk from one egg and 1 whole raw egg
  • 200 ml oil
  • 1 teaspoon mustard
  • a teaspoon of lemon juice
  • a little salt.

In the blender jar put the oil, egg, mustard, salt, lemon juice. Mix for about 1 minute until the ingredients turn into mayonnaise.Even if this mayonnaise is ready in 2 minutes, in the end it has the same taste and consistency as the one made according to the classic method.Place the first layer of potatoes on a plate or in a tray (I used a round plate and a cake shape) then sprinkle salt and pepper to taste.Over the potatoes add the fish and a pepper powder. We don't add salt anymore, because the fish is salty.Place the onion on top of the fish and form a layer with it.In a bowl, separate half of the mayonnaise and put it over the yogurt, so we get 2 bowls of mayonnaise with yogurt. We mix them well. We'll use some of it now.Put a bowl of yogurt with mayonnaise over the onion and sprinkle a little pepper. We keep the other bowl for later.Place the carrot on top of the mayonnaise yogurt, sprinkle with salt and pepper to taste.Over the carrot we will put the other bowl of mayonnaise with yogurt and sprinkle a little pepper.Put the egg over the yogurt and add salt and pepper.Add the red beets and spread evenly.We lift the shape carefully.The skirt is excellent on holiday tables and can be decorated according to everyone's imagination. See also another Russian salad, namely Mimosa.

Complexity

Good appetite!

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Recipes from readers: Potato salad with fish

Ingredients: 3-4 large potatoes, 2 herrings or a smoked or salted mackerel, 150 g anchovies or chilca, 2 medium onions, 3-5 sour cucumbers, 150 g olives, oil, vinegar, salt, a bunch of green parsley, 2 eggs hard boiled.
Preparation: Boil the potatoes in their skins in salted water. After boiling, peel it, cut it into cubes and put it in a bowl. The salted fish is kept in cold water for 6-8 hours together with two cleaned and chopped potatoes. After desalination, clean the fish of scales and bones and cut into small pieces. Hams or chilca, unsalted, are used as such. The fish thus prepared is placed over the potatoes together with the onion cut into snails. Add finely chopped cucumbers and olives. Add oil, vinegar and salt to taste and mix well. Garnish with green parsley and hard boiled egg slices. Serve one hour after cooking.

Sent by Mihaela Nicolaescu, str. Sibiu no. 4, pp. OD2, sc. 7, ap. 244, sector 6, Bucharest


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