Smoked Mackerel, Potato & Baby Chard Salad with Pickled Cucumbers
Baby rainbow chard is cropping up at farmers markets now; young and tender enough to use as salad leaves, with a pleasing bitterness which contrasts well with something rich, like oily mackerel. Potatoes beef this salad out, while dill brings a tickle of aniseed. To make this more interesting than a regular salad, the pickled cukes are essential, adding an addictive, tartar-like piquancy.
Perhaps not one to take to work though; the combination of fish, pickles and spring onions sealed together in a box then suddenly, hungrily released could clear an office in minutes.
Smoked Mackerel, Potato and Baby Chard Salad with Pickled Cucumbers (serves 4)
200g smoked mackerel
600g potatoes
100g baby rainbow chard, finely shredded (make sure to shred the stalks more finely than the leaves as they are tougher)
2 tablespoons dill, finely chopped
Juice of 1 lemon
4 tablespoons olive oil
4-6 small pickled cucumbers, finely chopped
4 spring onions, finely sliced
Cut the potatoes into bite size chunks and cook in boiling salted water. Drain and set aside.
Whisk the lemon juice and olive oil together. Season with black pepper and a little salt, whisk again. Remove the skin from the mackerel and break it into large flakes.
Mix the potato, mackerel, chard, dill and spring onions in a large bowl. Add the dressing and mix well. Add the pickled cucumbers and mix again. Serve.
Category: Fish, Lunchbox, Main Dishes, Picnic, Salads | Tags: baby chard salad leaves, chard and potato salad, dill, fish potato salad recipe, mackerel salad recipe, pickled cucumbers, rainbow chard, smoked mackerel, smoked mackerel and potato salad, smoked mackerel salad 11 comments »
April 7th, 2011 at 3:10 pm
This salad looks amazing. Pickled cucumbers, smokey fish, dill and all presented on a royal-copenhagen-patterned plate. This is seriously seducing my scandinavian side!
April 7th, 2011 at 5:18 pm
Looks very good as the acidity of the pickles cut through the oiliness of the fish. But I’m surprised that baby chard can be eaten raw as I thought it was meant to be cooked prior to eating. But potatoes are essential in salads as I certainly need them to feel satisfied afterwards!
April 7th, 2011 at 6:46 pm
Looks beautiful and healthy. I’m always looking for new ways of mixing smoked mackerel into salads. Nice.
April 8th, 2011 at 12:47 pm
I ate something like this in Spain recently with cod instead of mackerel. Love the combination of fish and fresh greens.
April 9th, 2011 at 7:05 pm
All of my favourite things on one plate. Chuck some beetroot in and I’m smitten. Thank you! x
April 10th, 2011 at 7:04 pm
This was really, really lovely! I wish I’d had the baby chard, but just used very nice rough greens instead – it was great. I also had a bit of whole grain mustard that I wanted to get rid of so added that to the dressing – sure it would have been great without it, but it sure was great with it!
April 12th, 2011 at 12:03 pm
This is a very healthy diet..it looks very tempting as well..thanks for posting this one..its a sure thing and mouth watering…
April 12th, 2011 at 1:27 pm
Pickled cukes and smoked mackerel? What a match! One balancing the other, a bit like Federer and Nadal (a couple of years ago). I love salads like this, ones that buck the pale and limpid stereotype with forceful flavours and sense assaults. And I think I may just take this to work, at least I would get some peace and quiet!
April 13th, 2011 at 1:44 pm
I picked up some baby chard from Peckham Farmer’s Market, too (guessing that’s where you got it?). One of the nicest bags of salad I’ve had in ages – actually enjoyed eating the salad made with it. Did you buy or make the pickled cucumbers? I am loving the thought them in salad, all sorts of salad.
April 13th, 2011 at 2:47 pm
Hi Jassy, yes that’s where I got it! Lovely stuff. I bought the cukes from Persepolis, for a change
May 10th, 2011 at 2:58 pm
now THAT looks good. As someone mentioned above, I’m all for finding new ways to get more Mackerel in me! Great Pictures, by the way.