Potato Salad with Pickled Cod

The fish version of the potato salad is not quite the usual option, but what a wonderful one. This is a reason to eat fish more often. For this dish, you do not need to pickle the cod yourself, although it turns out to be excellent and can be served as a separate dish. And you can use, for example, cold smoked mackerel.

Ingredients

• 500 g fillet of cod or other fish with dense white meat
• 3 tbsp olive oil
• 1 tsp mustard with grains
• 1 small onion
• 1 bunch of parsley
• 4 small boiled potato tubers
• salad greens (lettuce or romano)
• 1 clove of garlic
• ½ tsp salt
• a pinch of cayenne pepper or hot paprika
• 125-175 ml lemon juice

Directions

1. To marinate the cod, cut the fish fillets into small pieces and put them in a flat glass or earthenware container.
2. Grate the garlic on a fine grater, mix with salt, cayenne pepper and lemon juice. Pour this marinade over the fish and refrigerate for at least 2 hours.
3. Mix olive oil with mustard and 1 tbsp. marinade from fish.
4. Cut the onion into thin half rings, finely chop the parsley leaves, pick the salad with your hands.
5. Cut the boiled potatoes into 5 mm slices. Mix, pour over mustard dressing. Top with pieces of marinated fish.