Recipe for: Smoked Fish Salad with Dill - photo 1
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Recipe for: Smoked Fish Salad with Dill

Salads Regional Cuisine of Poland Appetizers 15 min Easy 11 wyświetleń ~11.70 PLN * - (0)
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Description

Traditional Polish salad with smoked fish and fresh dill — light, aromatic, and perfect for spring gatherings. The base consists of delicate fillets of smoked mackerel combined with young potatoes, pickled cucumber, and mild onion, all bound together with a creamy sauce made from mayonnaise and sour cream. The dish has a distinct, slightly salty flavor of fish balanced by the acidity of the cucumber and the freshness of the dill; it pairs wonderfully with dark bread or as an appetizer at a party.

Ingredients Used

Ingredients (12)

Servings:
4
  • Smoked mackerel 300 g
  • Potatoes 4 szt. (~600 g)
  • Pickled cucumber 1.2 szt. (~120 g)
  • Onion 1 szt. (~150 g)
  • Mayonnaise 80 g
  • Sour cream 100 g
  • Mustard 15 g
  • 🌿 Przyprawy
  • Dill 1.5 pęczki (~30 g)
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Chicken egg 2 szt. (~120 g)
  • Capers 20 g
💰 Szacowany koszt dania: ~11.70 PLN (2.92 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

1

Prepare the potatoes: place the potatoes (600 g) in a large pot, cover them with cold water so that they are submerged by 2–3 cm of water. Add 1 teaspoon of salt (some of the salt will be absorbed). Put the pot on high heat and bring to a boil. Once boiling, reduce the heat to medium and cook for 15–20 minutes (young potatoes), until a fork easily pierces the potato. Drain and set aside to cool slightly.

Ingredients: Salt
Use a large pot and a lid. Check with a fork every 2–3 minutes after the 12th minute — the potato is ready when the fork goes in easily. Do not overcook, as they will fall apart in the salad.
2

Prepare the mackerel: place the mackerel on a board, remove the skin if you prefer a milder appearance — grasp the skin with your fingers and gently pull. Use a fork or two forks to flake the meat into pieces about 1–2 cm in size. Carefully check the meat with your fingers and kitchen tweezers, removing any bones.

Ingredients: smoked mackerel
Use a large, stable cutting board and tweezers to remove the bones. Gently separate the meat, do not chop too finely — pieces of fish should be noticeable in the salad.
3

Prepare the vegetables: peel the cooled potatoes and cut them into cubes with sides of about 1–1.5 cm. Peel the onion (150 g), cut it in half, and slice it very thinly; place it in a bowl of cold water for 5 minutes to mellow the sharp taste, then drain and pat dry with a paper towel. Cut the pickled cucumber into small cubes.

Ingredients: Onion, Pickled cucumber
Use a sharp knife and a stable cutting board. Soaking the onion in cold water removes some of the sharpness — dry it well, as water will dilute the salad.
4

Prepare the sauce: in a large bowl, combine mayonnaise (80 g) with sour cream (100 g) and mustard (15 g). Mix with a whisk or spoon until you achieve a smooth, creamy consistency. Add salt (2 g) and black pepper (1 g), taste, and adjust with a bit more salt or mustard if needed.

Ingredients: Mayonnaise, Sour cream, Mustard, Salt, Black pepper
Use a large, deep bowl to mix comfortably. If the sauce is too thick, add 1–2 tablespoons of cooled potato cooking water.
5

Combine the ingredients: in a bowl with the sauce, add the chopped potatoes, mackerel guts, drained onion, pickled cucumber, and chopped dill (30 g). Gently mix with a spoon or silicone spatula for about 30–60 seconds — the goal is to combine the ingredients, not to mash the potatoes. Taste and season if necessary.

Ingredients: smoked mackerel, Onion, Pickled cucumber, Dill, Mayonnaise, Sour cream
Use a wide spoon or spatula. Gently stir from the bottom up to maintain the chunky texture of the fish and potato.
6

Finishing and serving: if you are using eggs (optional 120 g), boil them hard for 9 minutes from the moment they start boiling, cool in cold water, peel and cut into quarters. Add the chopped egg and capers (optional 20 g) on top of the salad as a decoration. Set the salad aside in the fridge for 10–15 minutes to let the flavors meld.

Ingredients: Capers
For cooking eggs, use a medium-sized pot. Cooling in cold water stops the cooking process and makes peeling easier. Additionally, you can add more dill for decoration.
7

Serving: place the salad in a wide, flat bowl or on plates. Garnish with sprigs of dill and possibly quartered eggs. Serve chilled, with dark, fresh bread or as a side dish for lunch.

Ingredients: Dill
The best is a flat bowl that showcases the ingredients. If you are transporting the salad to a party, keep the dressing separate and mix just before serving, so the potatoes don't become soggy.

Fun Fact

💡

Smoked fish has been an important method of preserving fish in Poland for centuries — salads with smoked fish were popular on peasant and noble tables, often served during holidays and gatherings.

Best for

przyjęcie rodzinny obiad lekka kolacja

Tips

🍽️ Serving

Serve chilled, preferably on a flat plate or in a shallow bowl. It pairs perfectly with dark rye bread or toast. You can add a few slices of fresh radish for color and crunch.

🥡 Storage

Store in a tightly sealed container in the refrigerator for up to 48 hours. Freezing the salad is not recommended (it changes the texture of the potatoes and mayonnaise). If the salad becomes watery, drain the excess liquid before serving.

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