Mushroom-salad-with-mackerel

Slice the onion very finely. Mix the onion in a bowl with 75 ml wine vinegar. Peel the beet with a peeler. Cut the beet first into slices of 5 mm and then into 5 mm blocks. Mix the beetroot cubes in a bowl with 75 ml wine vinegar. Let the onion and beet marinate for 3-4 hours.

Clean the potatoes under running water, rub off the loose skin with a brush. Cut the potato into slices of 2 cm thick, cut these slices into 2 cm cubes. Put the potatoes in a steam basket and hang it in a pan over boiling water. Cover and steam the potato cubes al dente in 10-15 minutes.

Meanwhile divide the mackerel into pieces. Drain the red onion and beet in a sieve. In a bowl, beat a 50 ml white wine vinegar dressing, mustard, olive oil, finely chopped chives and salt and freshly ground pepper. Let the cooked potato cubes leak out and cut the pickle into slices. Spoon the potatoes warm through the dressing. Spoon also the mackerel, gherkin slices and the red onion.

Cut the butts of the lettuce heads, detach the leaves and spread them over four plates. Spoon the potato salad and sprinkle the beetroot.