Potato Romaine Salad with Eggs and Mackerel

Ingredients

• 4 mackerel fillets (smoked with pepper)
• 500 g potatoes (cooked, waxy, leftover)
• 2 red bell peppers
• 1 romaine lettuce
• 4 eggs
• 2 tbsp vinegar
• 2 tbsp white wine vinegar
• 6 tbsp Olive oil
• 1 tsp Mustard
• Salt
• Pepper

Instructions

1. 1.

   Peel the potatoes and slice them. Halve the bell pepper, remove seeds, wash, and cut into large pieces. Wash the lettuce and tear into leaves. Cut the mackerel fillets into bite‑sized pieces, arrange all ingredients on plates. Whisk together all vinaigrette components and drizzle over the salad.

2. 2.

   Bring 1 liter of salted water with vinegar to a boil and simmer. Crack an egg into a large soup ladle, gently slide it into the water, and poach four eggs at low heat for 8 minutes. Remove, drain, and place on the salad.