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Hot smoked cod salad with classic potatoes

Classic Hot-Smoked Cod and Potato Salad

An unusual, refined salad with a zesty, refreshing flavor. Hot-smoked cod salad isn't a common sight on the holiday table here — the dish hails from the Scandinavian countries, where the fish is popular. Most of us are more used to salads made with canned fish, but this one deserves a place too. At first glance, the pairing of smoked fish and fresh cucumber may seem odd, but the two actually complement each other beautifully and bring out the best in the dish.

Snezhana

Recipe author

Hot smoked cod salad with classic potatoes

Composition / ingredients

Servings:

Cod (hot-smoked)

200

Potatoes

Onion

Cucumber

Eggs

Fresh herbs

Mayonnaise

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 6 g

Fats 26 % 5 g

Carbohydrates 42 % 8 g

97 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 45 min

Step 1:

Hard-boil the eggs (washing the shells with a little soap first). Cook them about 20 minutes over medium heat from the time the water boils. Drain the hot water and cover the eggs with ice water, which makes them easier to peel. Peel the eggs and cut them into small cubes with a knife.
Step 2:

Wash the potatoes and boil them in their skins. Let them cool, then peel and cut into small cubes.
Step 3:

Peel the onion and finely chop it with a knife. If it seems too sharp, marinate it briefly in a mix of vinegar and sugar, or just pour boiling water over it for a few minutes.
Step 4:

The key is to use freshly made hot-smoked cod — this product has a short shelf life, since this style of smoking uses only a little salt. Remove the bones and skin from the fish and break the flesh into small pieces.
Step 5:

Wash the fresh cucumber and cut it into small cubes. If the skin seems tough, it's best to peel it off so it doesn't spoil the salad — it'll be even more tender that way.
Step 6:

If you like, add some fresh dill and parsley — they'll give the salad more freshness and aroma. Put all the prepared ingredients in a deep bowl. Add salt and ground black pepper to taste, dress with mayonnaise, and toss.
Step 7:

Let the salad chill in the refrigerator for about an hour, then serve in a large bowl or individual portions. Enjoy!