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
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 »