Potato Mackerel Salad

Ingredients

• 800 g small waxy potatoes
• 4 Spring Onions
• 250 g green beans
• Salt
• 350 g smoked mackerel fillet
• 3 tbsp sour cream
• 3 tbsp olive oil
• 2 tbsp white wine vinegar
• 4 tbsp vegetable broth
• 2 tbsp lemon juice
• black pepper (freshly ground)
• 1 pinch sugar
• fresh herbs (e.g., dill or tarragon)

Instructions

1. 1.

   Wash the potatoes and steam for about 25 minutes until cooked. Let cool, peel, and cut in halves or quarters depending on size. Wash, trim, and slice the spring onions into diagonal rings. Wash, trim, and halve the green beans diagonally. Blanch the beans in salted water for 4–5 minutes; add the spring onions during the last half minute. Drain, shock in cold water, and let drain well. Flake the mackerel fillets.

2. 2.

   Whisk together sour cream, olive oil, vinegar, broth, and lemon juice; season with salt, pepper, and sugar. Fold in the prepared salad ingredients, taste, and arrange on plates.

3. 3.

   Serve garnished with fresh herbs to taste.