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Chel79
Potato mackerel salad
Potato mackerel salad with spring onions, peppers, capers and egg.
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Ingredients
Directions
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Peel and cut the potatoes into thin slices and boil them in plenty of water with salt in 10 min. Until al dente.
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Add the broccoli florets after 6 minutes and cook until cooked in 4 minutes. Meanwhile, boil the eggs hard in 8-10 min.
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Remove the skin and the bones from the mackerel and divide the fish meat into pieces.
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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.
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Let the eggs scare under cold running water, peel them and cut into quarters.
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Remove the wok from the heat and sprinkle the vinegar over the peppers. Put the capers through. Cut the spring onions into rings.
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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.
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Season the salad with salt and pepper.
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Divide the salad over plates and spread the rest of the mackerel and the spring onions. Garnish with the parts egg.
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Nutrition
620Calories
Sodium0% DV1.235mg
Fat57% DV37g
Protein50% DV25g
Carbs15% DV45g
Fiber8% DV2g
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