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TDC1079
Spitskola salad with carrots and mackerel
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Ingredients
Directions
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Cut the onion into wafer-thin rings, place them in a small dish and pour the vinegar on them.
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Let the onion marinate for 2-3 hours.
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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.
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Remove the outer leaves from the coal and cut away the hard stalk.
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Cut the coals into wafer thin strips.
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Grate the carrot with a julienne cutter or peeler into thin strips.
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Scoop the cabbage and carrot through the dressing and leave to marinate for 20 minutes.
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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.
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Drain them in a colander.
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Clean the mackerel.
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Cut the head off, pull the sheet away and remove the creases.
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Divide the fish meat into large pieces.
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Cut the chives and chop the parsley.
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Scoop the potato cubes, chives and parsley through the spitskola salad and spread the salad over deep plates.
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Place the mackerel pieces on top and distribute marinated onion rings.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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