Equipment
Ingredients
Main
- 570 g red-skinned potatoes, washed
- 5 g fine sea salt
- 100 g red onion, thinly sliced
- 30 g celery, thinly sliced on the diagonal
- smoked mackerel fillet, skin discarded
Mayonnaise
- 1 egg yolk
- 8 g dijon mustard
- 15 ml red wine vinegar, more to taste
- 240 ml peanut oil
- 45 ml heavy cream
Nutrition (per serving)
Method
Place the washed red-skinned potatoes in a medium saucepan. Cover with cold water and add a generous pinch of salt. Bring to a boil over medium-high heat.
Cook the potatoes for 15 minutes, or until easily pierced with a fork. Drain the potatoes and let them cool slightly.
While the potatoes cool, prepare the mayonnaise: In a small mixing bowl, whisk together the egg yolk, Dijon mustard, red wine vinegar, and a pinch of salt.
Gradually whisk in the peanut oil, drop by drop at first, until the mixture begins to emulsify and thicken. Then, slowly increase the stream of oil as the mayonnaise thickens. Continue whisking until all oil is incorporated.
Once the mayonnaise is thick, whisk in the heavy cream until combined. Season to taste with salt and more red wine vinegar if needed. Set aside.
Slice the cooled potatoes into ¼-inch rounds. Place the sliced potatoes, red onion, celery, and the flaked smoked mackerel in a large mixing bowl.
Gently fold about ⅔ cup of the mayonnaise into the potato and mackerel mixture, making sure the ingredients are just coated. Add more mayonnaise if needed. Be careful not to overmix.
Cover the salad and refrigerate for at least 1 hour before serving. Adjust seasoning with additional salt or red wine vinegar before serving.
Chef's Notes
- Use good quality smoked mackerel for the best flavor.
- For a lighter salad, use less mayonnaise.
- For a more substantial meal, add hard-boiled eggs or capers.
Storage
Refrigerator: 2 days — Store in airtight container. Flavors meld over time.
Reheating: Not recommended. Serve chilled.
