Smoked Mackerel, Cucumber, and Potato Salad with Mustard Dressing

Smoked Mackerel, Cucumber, and Potato Salad with Mustard Dressing
Photo: James Baigrie

Although fresh mackerel can be hard to find, smoked mackerel is often sold in the refrigerated section of supermarkets; it is also available from mail-order sources. We used the peppered variety, but any type will do. It's delicious served alongside a potato salad with mustard dressing.


  • ¾ pound small waxy potatoes, such as fingerling or new potatoes

  • 1 small shallot, very thinly sliced

  • 4 teaspoons white-wine vinegar

  • 2 teaspoons Dijon mustard

  • 4 teaspoons olive oil

  • 2 tablespoons roughly chopped fresh dill

  • ½ cucumber, peeled, halved lengthwise, and sliced into ½-inch semicircles

  • Freshly ground pepper

  • 12 ounces smoked mackerel, broken into bite-size pieces

  • Handful of tender salad greens, such as arugula, watercress, or tatsoi


  1. Place potatoes in a small saucepan, and cover with cold water. Bring to a boil; reduce heat, and simmer until tender when pierced with a fork, about 12 minutes. Drain in a colander; let cool slightly. Slip off skins; discard. Cut potatoes into halves or quarters, if desired.

  2. Meanwhile, make dressing: In a medium bowl, combine shallot, vinegar, and mustard. Whisk in the oil until emulsified. Sprinkle dill into bowl.

  3. Add cucumber and cooked potatoes to the dressing in the bowl; season with pepper. Toss to coat evenly. Divide salad among four plates; arrange mackerel on each. Serve, garnished with greens.

Related Articles