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Spitskola salad with carrots and mackerel
 
 
4 ServingsPTM210 min

Spitskola salad with carrots and mackerel


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Directions

  1. Cut the onion into wafer-thin rings, place them in a small dish and pour the vinegar on them.
  2. Let the onion marinate for 2-3 hours.
  3. 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.
  4. Remove the outer leaves from the coal and cut away the hard stalk.
  5. Cut the coals into wafer thin strips.
  6. Grate the carrot with a julienne cutter or peeler into thin strips.
  7. Scoop the cabbage and carrot through the dressing and leave to marinate for 20 minutes.
  8. 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.
  9. Drain them in a colander.
  10. Clean the mackerel.
  11. Cut the head off, pull the sheet away and remove the creases.
  12. Divide the fish meat into large pieces.
  13. Cut the chives and chop the parsley.
  14. Scoop the potato cubes, chives and parsley through the spitskola salad and spread the salad over deep plates.
  15. 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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