This mackerel salad is a main course with beans and baby potatoes. We combine the meal salad with a homemade honey mustard dressing.
Smoked or steamed mackerel?
It might sound a bit strange, but most of the mackerel we buy as “smoked” mackerel should actually be called “steamed” mackerel.
It is not that this mackerel is steamed over a pan of bubbling water, it is so this way because it is hot smoked at temperatures above 70 degrees.
Cold-smoked mackerel has a more exclusive and more refined taste because it has been smoked for hours at a maximum of 30 degrees. Both types are sufficient for the salad below, but you now have a nice trivia for your table companions when you serve this dish.
Another trivia: why is smoked or steamed mackerel so popular in the Netherlands? Fresh mackerel spoils very quickly, which is why it used to be salted and smoked to preserve it. If you come across a really fresh mackerel, don’t miss it. Read on our page about mackerel about the use of fresh mackerel.
Steamed or smoked, the meat of this tuna species is high in omega-3 fatty acids and bursting with vitamins and minerals.
Mackerel salad with a honey and mustard dressing
- 600 grams baby potatoes
- 4 eggs
- 400 grams green beans
- 8 radishes
- 100 grams lamb's lettuce washed
- 1 mackerel smoked or steamed
- 4 sprigs parsley coarsely chopped
- 8 tbsp honey mustard dressing recipe
- black pepper freshly grounded
- Brush the baby potatoes clean and cut them in half or into quarters. Place in a pan of salted water and cook for about 12-15 minutes. Drain, let it rest until all steam has vanished and then immediately mix with a little bit of the dressing.
- Boil the eggs for 4 minutes. When you scoop them out, toss them immediately in cold water. Peel the eggs and cut them in half. To save time (and dirty pans), it is easiest to boil the eggs with the baby potatoes for 4 minutes.
- Clean the green beans and blanch them in boiling water for a few minutes until they are al dente. Drain, rinse with cold water and drain them well. Add to the baby potatoes and mix it thoroughly to ensure that they are mixed with the dressing too.
- Wash the radishes and cut them into quarters.
- Remove the skin of the mackerel and pick the meat from the bones. Check carefully that there are no bones in the fish meat.
- Divide the baby potatoes and beans over 4 plates and sprinkle the radishes and the picked mackerel on top of it.
- Place the lamb’s lettuce on top, sprinkle with the parsley and some grinded pepper.
- Finally, pour the dressing.