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Ingredients
Ingredients
500 g potatoes, boiled and sliced or quartered
220 g smoked mackerel fillet, shredded
1/2 long cucumber, sliced
2 soft boiled eggs, peeled and cut in pieces
40 g ruccola
For the dressing:
230 g Greek yogurt
1 tsp grated garlic or garlic paste
1 tsp horseradish (optional)
2 limes or 1 small lemon, juiced
1 tsp liquid honey
2 tsp Dijon mustard
1 tsp olive oil
For serving:
pickled red onions (optional, but very good in this)
fresh dill (optional)
pepper
Method
Method
Boil the potatoes and cool them down or use leftover boiled potatoes. While they are cooking, boil the eggs too.
To make the dressing, first combine the Greek yogurt with garlic and horse radish, mix well. In a separate bowl, mix together the fresh lime or lemon juice, honey and Dijon mustard, then add in the oil as well and mix well. Gradually add the lemon juice to the yogurt, constantly whisking with a fork to avoid it splitting.
When the potatoes have cooled down, mix them with the dressing.
Assemble everything on the serving plate starting with ruccola and cucumber, then adding the potatoes with dressing, shredded fish and finally the soft boiled eggs.
Serve topped with pickled red onions, dill and pepper to your liking.
Time: 30 min
Servings: 4 - 5
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