Olivier Salad With Smoked Mackerel - A Recipe With A Photo Step By Step

Festive salad "Olivier" with smoked mackerel will definitely please those who love fish dishes!

Ingredients

Boiled potatoes - 3 pcs.

Boiled chicken eggs - 4 pcs.

Pickled cucumbers - 150 g

Canned green peas - 120 g

Smoked headless mackerel - 1 pc.

Mayonnaise - 2 tablespoons

Salt to taste

Greens to taste

• 280 kcal
• 1 hour
• 1 hour

Photo of the finished dish

Step by step recipe with photo

I just love smoked mackerel, and therefore, when I tasted the Olivier salad with smoked mackerel, I wanted to repeat it, but in my kitchen. The very combination of smoked fish with boiled potatoes and pickled vegetables already makes you want to taste such a dish, but you can also add boiled carrots, finely chopped onions or green onions to it, and other ingredients that do not compete with smoked fish in taste.

To create a salad more quickly, boil potatoes and chicken eggs in advance and be sure to refrigerate. It will take you no more than 25-30 minutes if you cool the food in ice water.

Peel the boiled potatoes and cut into medium cubes. Pour the slices into a salad bowl.

After the potatoes, add canned green peas and pickled cucumbers cut in the same way. You can replace them with pickled ones. If you have an Olivier jar of pickled cucumbers and peas, use that.

Peel boiled chicken eggs, rinse and cut into large cubes. Add to salad bowl.

Now it's up to the fish - cut the smoked mackerel and remove the ridge, fins, tail. Then remove all the bones, since there are very few of them in this fish. If you don't like leather, peel the flesh directly into a salad bowl, dividing it into fibers or small pieces.

Pour in salt, add mayonnaise. At this point, you can add the chopped onion. Stir the salad gently - preferably before serving.

Put the Olivier salad with smoked mackerel in portioned bowls, bowls, salad bowls or plates, serve to the table, decorating to your liking!

Enjoy it!

Other recipes for salad "Olivier" with fish

Olivier with tuna

Olivier with avocado and salmon