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Cindy Spalding
Kebab salad with smoked mackerel
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Ingredients
Directions
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Cook the potatoes in salt with salt. Meanwhile, fry the onion in 2 tablespoons of olive oil and pour in the bacon or bacon strips. Fry them.
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Mix the onion and bacon with the rest of the olive oil, lemon juice, thyme, paprika and mustard into a dressing.
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Remove the skin from the mackerels and pick the fish meat from the bones.
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Drain the potatoes. Scoop the dressing by the warm little potatoes.
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Serve the potatoes with the mackerel and sprinkle with the parsley.
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Nutrition
725Calories
Sodium0% DV0g
Fat74% DV48g
Protein64% DV32g
Carbs13% DV38g
Fiber0% DV0g
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