Potato salad with mackerel, arugula and beet tapenade

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Lies Smits from the cool blog LepeltjeLiefde  wrote this delicious recipe. An easy potato salad, with fresh mackerel for the enthusiast. Or else with grilled halloumi cheese. And you can bet it will be exciting with a sweet and sour beetroot tapenade!

For 2 people:

  • 250 grams of new potatoes
  • 1 medium fresh mackerel
  • 100 grams arugula
  • bunch of dill
  • 1 big garlic clove
  • 1 small raw beetroot
  • 2 tablespoons lemon juice
  • zest of half a (preferably organic) lemon
  • 2 teaspoons fennel seeds
  • olive oil + oil for frying
  • salt and freshly ground pepper

Boil the potatoes. Let cool and cut in half or quarters.

Make a pesto sauce. Crush the garlic with the flat side of a chef’s knife. Grind half of the arugula in a food processor. Add a splash of olive oil and grind again. Thin the sauce if necessary with water or a little more olive oil. Season with the garlic, lemon zest and salt and pepper.

Peel the raw beetroot and cut it into coarse pieces. Crush the fennel seeds fairly finely. Place the beetroot pieces in the food processor and grind as fine as possible. Add the lemon juice and a splash of water and grind again. Add more water if necessary to make the tapenade thinner. Season with the fennel seeds, salt, pepper and extra lemon juice, if desired.

Mix the pesto sauce with the cooled potatoes. Roughly chop the dill and mix with the rest of the arugula through the salad.

Heat oil in a frying pan and fry the mackerel on the skin until crispy and cooked through. Drain on kitchen paper and cool briefly. Rub the top of the fish generously with the tapenade and allow the flavors to absorb briefly.

Divide the salad between plates and place the mackerel pieces on top. Garnish with some extra dill.


Source: Culy by culy.nl
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