Smoked Mackerel Salad

Category: Cold meals and snacks
Smoked Mackerel Salad

Ingredients

Cold smoked mackerel 300gr
avocado 2 pcs.
cucumber 3 pcs. medium or 1 pc. long-fruited
sour cream (can be mixed with mayonnaise to enrich the taste) 100gr
dill a tablespoon of chopped
lemon juice 1 tbsp l.
Red onion 1 PC. medium size
ground white pepper

Cooking method

  • Easier than a steamed turnip. Avocado is cut into small cubes and immediately poured with lemon juice, otherwise it will darken. Cucumber and mackerel are cut into the same cubes. sour cream is mixed with dill and lemon juice, if you want sour, pepper. I also add balsamic vinegar for a slightly sweet flavor. It is better not to make salad mash. Mix the cucumbers with the avocado, pour over the sauce and top with the fish and onions. Everything is aesthetically pleasing and does not float in "brine".
  • 🔗
  • I was terribly knocked to eat smoked mackerel. Everyone probably has such attacks. I bought them, boiled potatoes, peeled the onions and ate ... The attack did not end. The picture repeated itself a day later. The husband giggled, giggled, and then it struck himself ..))) After that, one mackerel remained in stock. I kept thinking how to eat it in an interesting way for a change, although no one canceled potatoes and onions as a last resort))). Salad! The salad is very fresh. Avocado provides a buttery "base" (it usually plays the role of eggs in our classic salads), cucumber gives freshness and lightness, and mackerel gives the main taste. I ate myself to nausea. If you are a fan of this fish, you can "make fun" of it ...

The dish is designed for

4 servings

Gael
Thanks for the recipe! I will definitely try, just the way I like it
Medusa
Thanks for the recipe!
Mackerel is my passion! I smoke it myself, salt it myself, consume it myself.
I love mackerel kebab. Especially in good company on the quietest summer evening on the veranda and under the keg of the original Czech.
Qween
Scarecrow, we also love mackerel. Especially, personally, I love hot smoking. I haven't eaten this for a long time.

Quote: Medusa

I love mackerel kebab.

Medusa, please share the recipe for your mackerel kebab. Is it juicy?
Medusa
Quote: Qween

Medusa, please share the recipe for your mackerel kebab. Is it juicy?
Yes, everything is done in the element - there is nothing to pickle about such a barbecue for a long time!
We take mackerel and only her (you can fresh, you can ice cream, you can with a head, you can without it).
Cut off and clean out the excess.
We rub with your favorite mixture of salt and spices - here you have a whole ocean of fantasies.
We leave for 20-30 minutes for salting and impregnation with aromas.
We put it on a skewer, passing it along the ridge, and place it over the coals. We turn often, especially since we will not have to endure for long.
Important! The skewer should be flat and wide or in cross-section to have the shape of a corner, otherwise on a narrow, smooth and rounded "ramrod" the carcass will spin, twirl, and bryak into the fire at the most inopportune moment.
Depending on the size of the fish, the kebab will be ready in 20-40 minutes. The signal about the end of cooking will be the well-browned walls of the abdomen with ribs that have spread to the sides. It does not hurt to check the readiness and the standard method, that is, with a fork.
Mackerel can be considered the most optimal fish for preparing barbecue without problems, loss of time and quality. The result is almost always excellent. I am responsible for the juiciness!
Tried with other fish - bullshit!
We didn't even like sturgeon in the shashlik version - the meat is cooked quickly, and the cartilage, which is delicious when smoked, remains raw. Waiting for it to be fried is to expose the meat to irreparable damage.
Skumbrievich shashlik is good with heat, with heat (with wine, beer or white), but no less tasty and cold the next day, for example, as a snack with pivasik.
Even aesthetized with cognac - not here for you Ah! But quite tolerant.
lungwort
Scarecrow, thanks, I am armed. Sorry for the fact that I want to throw a few phrases with Medusa. The mackerel kebab recipe will come in handy for my son. Probably all the mythists of today and yesterday have one, but fiery passion. Thank you!

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