Olivier with hot smoked mackerel
Olivier with hot smoked mackerel will add variety to the traditional menu of the festive table. It seems to be a familiar dish, but it sounds different! The main "highlight" of this olivier is smoked fish: its rich taste goes well with boiled root vegetables, fresh cucumbers, and dill. Agree: sounds great! By the way, our recipe for Olivier with hot smoked mackerel may well be used by those who observe the Christmas fast. True, in this case, you will have to give up eggs, and take lean mayonnaise, but the taste of your favorite salad will not get worse from this.
Ingredients
Servings 6- potatoes - 4 tubers
- medium-sized carrots - 2 pcs.
- eggs - 6 pcs.
- hot smoked mackerel - 1 carcass
- medium-sized cucumbers - 3 pcs.
- onion - 1 pc.
- apple cider vinegar - 1-2 tbsp. l.
- canned green peas - 150 g
- mayonnaise - 200 g
- salt, ground black pepper - to taste
Cooking
Step 1
Prepare the ingredients for the olivier. Wash potatoes and carrots with a brush, put in hot water and bring to a boil. Simmer until tender (about 20 minutes).
Step 2
Put the root vegetables in a colander and pour over with cold water. Let cool completely. Hard-boil eggs for Olivier (10 minutes) and cool under running water. Clean and finely chop.
Step 3
Peel the cooled potatoes with carrots. Cut into small cubes. Separate the hot-smoked mackerel fillet for Olivier from the bone and skin. Cut into small pieces.
Step 4
Wash fresh cucumbers and pat dry with paper towels. Cut into small cubes. Sort the dill, then wash, dry well and chop finely.
Step 5
Peel the onion and cut into small cubes. Stir in apple cider vinegar. Combine all prepared ingredients in a large bowl, add peas, salt and pepper.
Step 6
Put mayonnaise and mix. Cover the top with cling film. Place in refrigerator for 30 minutes. Place Olivier with hot smoked mackerel in a salad bowl and serve.