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Suitsukala Kartulisalat
Smoked Fish Potato Salad
A hearty and flavorful potato salad featuring smoked fish, typically herring or mackerel, combined with fresh vegetables and a creamy dill dressing. It's a popular dish for gatherings and celebrations.
ð§ ææ
- 1 kg Potatoes(waxy varieties like Yukon Gold, peeled and cubed)
- 300 g Smoked fish(such as herring or mackerel, flaked)
- 4 large Hard-boiled eggs(chopped)
- 1 medium Red onion(finely chopped)
- 0.5 cup Fresh dill(chopped)
- 0.75 cup Mayonnaise
- 0.25 cup Sour cream
- 1 tbsp Dijon mustard
- 1 tbsp Lemon juice
- to taste Salt
- to taste Black pepper(freshly ground)
ðšâð³ äœãæ¹
- 1
Boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly.
- 2
In a large bowl, combine the cooled potatoes, flaked smoked fish, chopped hard-boiled eggs, red onion, and fresh dill.
- 3
In a separate small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and lemon juice.
- 4
Pour the dressing over the potato and fish mixture. Gently toss to combine, ensuring all ingredients are coated.
- 5
Season with salt and freshly ground black pepper to taste. For best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.
ð¡ ããã®ã³ã
- âUse waxy potatoes that hold their shape well after boiling.
- âAdjust the amount of dill and onion to your preference.
- âFor a lighter version, use Greek yogurt instead of sour cream.
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- Add chopped pickles or capers for extra tang.
- Include other vegetables like peas or finely diced celery.
- Experiment with different types of smoked fish.