Spitskola salad with carrots and mackerel

Name: spitskola salad with carrots and mackerel
Total time: 210 min
Yield: 4
Ingredients: 1 Red onion; 100 ml white wine vinegar 2 tablespoons; 1 tablespoon mustard; 300 gram cabbage; 1 thick thick winter root; 600 gram solid potatoes; 1 steamed mackerel; 1 tablespoon chives; 2 tablespoon flat leaf parsley

Ingredients

Directions

Cut the onion into wafer-thin rings, place them in a small dish and pour the vinegar on them.
Let the onion marinate for 2-3 hours.
Beat in a large bowl a dressing of the tablespoons of vinegar with the mustard, olive oil and some salt and freshly ground black pepper.
Remove the outer leaves from the coal and cut away the hard stalk.
Cut the coals into wafer thin strips.
Grate the carrot with a julienne cutter or peeler into thin strips.
Scoop the cabbage and carrot through the dressing and leave to marinate for 20 minutes.
Cut and peel the potatoes into nice cubes of 1 cm and cook them in a pan with plenty of water and salt in 3-5 minutes until al dente.
Drain them in a colander.
Clean the mackerel.
Cut the head off, pull the sheet away and remove the creases.
Divide the fish meat into large pieces.
Cut the chives and chop the parsley.
Scoop the potato cubes, chives and parsley through the spitskola salad and spread the salad over deep plates.
Place the mackerel pieces on top and distribute marinated onion rings.