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Lithuanian Smoked Fish and Potato Salad
A refreshing and flavorful salad that combines tender boiled potatoes with flaky smoked fish, often dressed with a tangy mayonnaise-based dressing and fresh herbs. This salad is a popular choice for gatherings and light meals, showcasing Lithuania's rich fishing traditions.
ð§ ææ
- 500 g Boiled potatoes(cooled and diced)
- 200 g Smoked fish (e.g., mackerel, herring, trout)(flaked, bones removed)
- 3 large Hard-boiled eggs(chopped)
- 0.5 medium Red onion(finely chopped)
- 3 tbsp Fresh dill(chopped)
- 2 tbsp Fresh parsley(chopped)
- 0.5 cup Mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp Lemon juice
- to taste Salt
- to taste Black pepper
ðšâð³ äœãæ¹
- 1
Boil potatoes until tender. Drain, let cool slightly, then dice into bite-sized pieces.
- 2
In a large bowl, combine the diced potatoes, flaked smoked fish, chopped hard-boiled eggs, and finely chopped red onion.
- 3
In a separate small bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice. Season with salt and pepper.
- 4
Pour the dressing over the potato and fish mixture. Add the chopped fresh dill and parsley.
- 5
Gently toss all ingredients together until well combined. Taste and adjust seasoning if necessary.
- 6
Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
ð¡ ããã®ã³ã
- âUse good quality smoked fish for the best flavor.
- âEnsure potatoes are fully cooled before dicing to prevent them from becoming mushy.
- âYou can substitute Greek yogurt for half of the mayonnaise for a lighter dressing.
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- Add chopped celery for extra crunch.
- Include capers or finely chopped pickles for a briny kick.
- Serve on a bed of lettuce or with rye bread.