Fresh spring salad with mackerel, bantam and radish

Name: fresh spring salad with mackerel, bantam and radish
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 kg baby potatoes; 4 medium sized egg; 2 head baby cream lettuce; 1 bunch radish; 6 tomato; 1 cucumber; 25 g fresh chives; 170 g Greek yogurt (0% fat); 2 el water; 1 el traditional olive oil; 260 g fresh smoked mackerel fillet

Salad of romain lettuce, potatoes, egg, radish, cucumber, chives and smoked mackerel.

Ingredients

Kitchen Stuff

1 hand blender with high cup

Directions

Wash the (unpeeled) potatoes, halve in length and cook them with a little salt in 14 minutes until tender. Drain and allow to cool slightly.
Boil the eggs hard in 8 minutes. Scare under cold running water, peel them and cut into pieces.
Meanwhile, cut the hard bottom of the lettuce heads and cut the lettuce lengthwise into strips. Cut the radish into quarters.
Cut the tomato into thin slices and the unpeeled cucumber into slant slices.
Slice the chives. Put de of the chives with the yogurt, water and oil in a high beaker and puree with the hand blender into a dressing.
Season with pepper and salt.
Mix the lettuce, radish, tomato and cucumber with the potatoes and spread over the flat dish.
Remove the skin and any grits from the mackerel and spread the fish with a fork into pieces.
Divide the fish and the egg cubes over the salad. Drizzle with the dressing and sprinkle with the rest of the chives.