Warm Potato and Smoked-Fish Salad with Dill and Mustard Dressing

Warm waxy potatoes and flaked smoked mackerel toss in a buttery dill-and-mustard dressing brightened with onion and cider vinegar. The plate echoes Silver in the Brine Barrels, when Dutch North Sea ports turned a salted catch into Golden Age winter wealth.

Serves 4

Estimate for one serving

• 360 cal
• 12g protein
• 24g carbs
• 8g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 2 lbs waxy potatoes
• 12 oz smoked mackerel fillets
• 1 medium yellow onion
• 3 tbsp whole-grain mustard
• 2 tbsp apple cider vinegar
• 3 tbsp unsalted butter
• 1/3 cup fresh dill
• 1 tsp coarse salt

Instructions

1. 1Boil potatoes in salted water until tender, about 15 minutes, then drain and slice while still warm.
2. 2Flake the smoked mackerel into large pieces and thinly slice the onion.
3. 3Melt butter in a large pan over medium heat, add onion and cook until softened.
4. 4Remove from heat and whisk in mustard, vinegar, salt, and most of the dill, then gently toss with warm potatoes and mackerel.