This canned mackerel recipe is a twist on the classic Niçoise Salad. It features high-quality mackerel on a hearty salad with an easy homemade vinaigrette.
3Yukon Gold potatoes (or sub 3-4 fingerling potatoes)
½head leafy green or Boston lettuce
⅓poundfresh green beans (or sub haricot verts-- French green beans)
2eggs, hard-boiled
10Niçoise olives, pitted or not (or sub Kalamata olives)
2anchovies, whole or diced (optional)
1can mackerel packed in oil (~4oz), drainedKing Oscar Mediterranean Style Mackerel recommended
Dijon Vinaigrette:
¼cupolive oil
⅛cupred wine OR sherry vinegar
1tablespoonDijon mustard
pinch sea salt
Instructions
Bring a medium pot of water to a boil. Add potatoes, and boil 10-15 minutes, until potatoes are tender. (Time will depend on the size and age of the potatoes.)
While potatoes boil, roughly chop the lettuce. Trim the pointed ends off the green beans. Cut boiled eggs in half.
Remove potatoes with a slotted spoon, but do not drain the water.
Add green beans to the boiling pot, and boil 2-3 minutes. Drain the beans, and rinse beans with icy cold water (or plunge into an ice water bath).
Whisk together all vinaigrette ingredients.
Next, assemble the salad. Make a bed of lettuce, and then top lettuce with potatoes, green beans, eggs, olives, anchovies, and mackerel. Arrange ingredients in rows or sections for a traditional salad, or toss them all together.
Lightly dress the salad with the vinaigrette, and serve immediately.
Notes
Ingredients can be prepared the day before to speed prep time.