Olivier with hot smoked mackerel

Fish 602 Last Update: Jul 20, 2021 Created: Jul 20, 2021 0 0 0
Olivier with hot smoked mackerel
  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 60
  • Calories: -
  • Difficulty: Easy
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Hot smoked mackerel olivier will add variety to the traditional festive table menu. It seems to be a familiar dish, but it sounds different! The main "highlight" of such a Olivier is smoked fish: its rich taste is perfectly combined with boiled root vegetables, and with fresh cucumbers, and with dill. Agree: it sounds great! By the way, our recipe for Olivier with hot smoked mackerel may well be used by those who observe the Christmas fast. True, in this case, you will have to give up eggs, and take lean mayonnaise, but the taste of your favorite salad will not get worse from this.

Ingredients

Directions

  1. Prepare the ingredients for the Olivier. Wash potatoes and carrots with a brush, put in hot water and bring to a boil. Cook until tender (about 20 minutes).
  2. Put the root vegetables in a colander and pour over with cold water. Let cool completely. Hard-boiled eggs for Olivier (10 minutes) and cool under running water. Peel and chop finely.
  3. Peel the cooled potatoes with carrots. Cut into small cubes. Separate the hot smoked mackerel fillets for Olivier from the bone and skin. Cut into small slices.
  4. Wash fresh cucumbers and pat dry with a paper towel. Cut into small cubes. Sort the dill, then wash, dry well and chop finely.
  5. Peel and cut onions into small cubes. Toss with apple cider vinegar. Combine all prepared ingredients in a large bowl, add peas, salt and pepper.
  6. Add mayonnaise and stir. Tighten the top with cling film. Refrigerate for 30 minutes. Place the hot smoked mackerel olivier in a salad bowl and serve.

Olivier with hot smoked mackerel



  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 60
  • Calories: -
  • Difficulty: Easy

Hot smoked mackerel olivier will add variety to the traditional festive table menu. It seems to be a familiar dish, but it sounds different! The main "highlight" of such a Olivier is smoked fish: its rich taste is perfectly combined with boiled root vegetables, and with fresh cucumbers, and with dill. Agree: it sounds great! By the way, our recipe for Olivier with hot smoked mackerel may well be used by those who observe the Christmas fast. True, in this case, you will have to give up eggs, and take lean mayonnaise, but the taste of your favorite salad will not get worse from this.

Ingredients

Directions

  1. Prepare the ingredients for the Olivier. Wash potatoes and carrots with a brush, put in hot water and bring to a boil. Cook until tender (about 20 minutes).
  2. Put the root vegetables in a colander and pour over with cold water. Let cool completely. Hard-boiled eggs for Olivier (10 minutes) and cool under running water. Peel and chop finely.
  3. Peel the cooled potatoes with carrots. Cut into small cubes. Separate the hot smoked mackerel fillets for Olivier from the bone and skin. Cut into small slices.
  4. Wash fresh cucumbers and pat dry with a paper towel. Cut into small cubes. Sort the dill, then wash, dry well and chop finely.
  5. Peel and cut onions into small cubes. Toss with apple cider vinegar. Combine all prepared ingredients in a large bowl, add peas, salt and pepper.
  6. Add mayonnaise and stir. Tighten the top with cling film. Refrigerate for 30 minutes. Place the hot smoked mackerel olivier in a salad bowl and serve.

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