Mackerel, Apple and Potato Salad

A Lunch Without Cooking

2 meal-sized salads · Active 15 min · Total 55 min

Smoked mackerel, apple and waxy potatoes make a cold salad that is rich, crisp and sharp in different bites. The dressing is mustard and lemon rather than mayonnaise. Cook the potatoes until tender but intact, then let them cool before folding in the delicate fish.

Jump to ingredients

Smoked mackerel, apple and potato salad.

Potatoes set the texture

Small waxy potatoes keep their shape better than floury baking potatoes. Cut into even pieces and start testing before the end of the suggested cooking time. Drain well and cool in a shallow layer. Dressing cold potatoes gives a lighter coating than mashing warm potatoes into oil. The salad should contain distinct pieces, not a fish-and-potato paste.

Check the fish carefully

Use refrigerated ready-to-eat smoked mackerel and follow its label. Remove skin and check for bones as you break it into flakes. Cut apple shortly before mixing and coat it with lemon dressing to limit browning. Smoking does not remove the need for refrigeration. In a mobile kitchen, keep the fish cold while potatoes cook rather than leaving the package on the counter throughout preparation.

Ingredients

  • 12 oz waxy potatoes, cut into 3/4-inch pieces (340 g)
  • 7 oz ready-to-eat smoked mackerel fillets (200 g)
  • 1 crisp apple, cored and diced (150 g)
  • 1 celery stalk, finely sliced (50 g)
  • 1 tablespoon olive oil (15 ml)
  • 1 tablespoon lemon juice (15 ml)
  • 1 teaspoon Dijon mustard (5 g)
  • 1 tablespoon chopped dill (4 g)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon fine salt

Set out

Saucepan, Colander, Mixing bowl

Allergens

Fish, Mustard, Celery. Check labels and substitutions.

Make it

  1. Simmer potatoes in water for 10–15 minutes until tender. Drain well, spread in a shallow container and refrigerate promptly until cold, about 25 minutes.
  2. Whisk oil, lemon, mustard, dill, pepper and salt in the bowl. Toss apple and celery through it.
  3. Remove skin and any bones from mackerel, then flake into large pieces.
  4. Fold cold potatoes and mackerel into the dressing gently. Serve chilled.

Cook potatoes before a travel day

A safely chilled batch makes this a quick assembly meal later. Mark its cooking date so the potatoes’ original storage limit stays visible.

A useful detail

The total includes estimated chilling; do not mix warm potatoes with chilled smoked fish.

Another way

  • Use a firm pear instead of apple.
  • Replace dill with chopped chives.

Keep it well

Keep at 40°F/4°C or below for up to 2 days or the fish label limit, whichever is earlier. Refrigerate potatoes promptly within 2 hours, or 1 hour above 90°F/32°C. Transport with two cold sources and keep chilled until eating.

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