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Daytona Danielsen

Smoked Mackerel Salad with Radishes and Vinegary Cucumbers

I like to use leftover Scandinavian cucumber salad here for an extra bit of flavor, so if you’re planning ahead, then go ahead and make a batch for dinner the night before. If not, simple sliced cucumbers will work.
Originally published with my article in The Norwegian American.
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Servings: 4
Course: Salad
Cuisine: Scandinavian
Ingredients Method

Ingredients
  

For the salad
  • 1 pound smoked mackerel skin & bones removed
  • 5 ounces baby arugula
  • 4 radishes thinly sliced
  • 1/2 cup Scandinavian cucumber salad or sliced cucumbers
  • Fresh dill for garnish
For the dressing
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon salt
  • pinch freshly-ground black pepper

Method
 

  1. Break the mackerel into bite-sized pieces. In a small bowl, whisk all the dressing ingredients together until emulsified. Dip a leaf of arugula into the dressing to check the balance, and adjust as needed; arugula is already peppery, so checking the dressing with a leaf will help determine the right mix of flavors.
  2. In a large mixing bowl, pour the dressing over the arugula and toss until evenly coated and glistening. Divide between four plates. Arrange the mackerel, radishes, and cucumber salad on each. Garnish with dill. Serve immediately.