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🥗 Autumn Salad with Potatoes and Mackerel

434 kcal · 30 min · 4 servings

Ingredients

• 800 g small, waxy potatoes
• 4 spring onions
• 250 g green beans
• salt
• 350 g smoked mackerel fillets
• 3 tbsp sour cream
• 3 tbsp olive oil
• 2 tbsp white wine vinegar
• 4 tbsp vegetable broth
• 2 tbsp lemon juice
• pepper (from the mill)
• 1 pinch sugar
• fresh herbs (e.g. watercress or Roman sorrel)

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Steam the potatoes in a steamer for about 25 minutes until tender.
3. 3. Let the potatoes cool down completely.
4. 4. Peel the cooled potatoes.
5. 5. Cut the potatoes into halves or quarters, depending on their size.
6. 6. Wash the spring onions and remove the tough ends.
7. 7. Slice the spring onions diagonally into thin rings.
8. 8. Wash the beans and remove the ends.
9. 9. Cut the beans diagonally in half.
10. 10. Bring a pot of salted water to a boil.
11. 11. Cook the beans for 4 to 5 minutes in the boiling water (this is called blanching).
12. 12. Add the spring onion rings to the pot for the last 30 seconds.
13. 13. Drain the vegetables and immediately rinse them with cold water to stop the cooking process.
14. 14. Let the vegetables drain well.
15. 15. Break the mackerel fillets into coarse pieces using your fingers.
16. 16. Whisk the sour cream in a bowl with the olive oil.
17. 17. Add the vinegar, broth, and lemon juice to the cream mixture.
18. 18. Season the sauce with salt, pepper, and sugar to taste.
19. 19. Gently fold the prepared potatoes, beans, spring onions, and mackerel into the sauce.
20. 20. Taste the salad again and adjust the seasoning if necessary.
21. 21. Serve the salad on plates.
22. 22. Garnish the salad with fresh herbs of your choice.

Nutrition per serving

• kcal: 434
• Protein: 22 g · Fett/Fat: 21 g · Carbs: 38 g