Potato mackerel salad

Name: potato mackerel salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Dutch
Ingredients: 800 g solid potatoes; 300 g cool fresh broccoli; 2 medium sized egg; 1 smoked mackerel; 2 Red pepper; 4 el traditional olive oil; 2 el White wine vinegar; 2 el capers; 3 bunch onion

Potato mackerel salad with spring onions, peppers, capers and egg.

Ingredients

Directions

Peel and cut the potatoes into thin slices and boil them in plenty of water with salt in 10 min. Until al dente.
Add the broccoli florets after 6 minutes and cook until cooked in 4 minutes. Meanwhile, boil the eggs hard in 8-10 min.
Remove the skin and the bones from the mackerel and divide the fish meat into pieces.
Clean the peppers and cut into thick strips. Heat the oil in a stirring stir fry the pepper curds in 3-4 min. Until done.
Let the eggs scare under cold running water, peel them and cut into quarters.
Remove the wok from the heat and sprinkle the vinegar over the peppers. Put the capers through. Cut the spring onions into rings.
Drain the potatoes and the broccoli. Mix them in a bowl with the paprika mixture, half of the spring onion and half of the mackerel.
Season the salad with salt and pepper.
Divide the salad over plates and spread the rest of the mackerel and the spring onions. Garnish with the parts egg.