A fresh fish salad with smoked salmon, mackerel and Dutch shrimp, light but full of flavour. The combination of soft fish, fresh lettuce, creamy lemon mayonnaise and crunchy vegetables gives a wonderful balance of flavours and textures. Perfect as a lunch, summer dinner or festive starter.
Fish salad with a trio of fish
Fish salad with a trio of fish
Method
01
Boil the eggs
Boil the eggs hard in plenty of boiling water. Shock under cold water, peel and cut into wedges.
02
Prepare the salad
Mix the lamb's lettuce with olive oil and season with pepper and salt. Spread over a large platter or plates.
03
Distribute the fish
Spread the smoked salmon over the salad. Flake the mackerel into rough pieces and lay them among the salmon. Then scatter the Dutch shrimp over everything.
04
Add the vegetables
Finely chop the red onion and cut the spring onion into thin rings. Sprinkle both over the salad for extra freshness and crunch.
05
Finish
Put the lemon mayonnaise in a small plastic bag, snip off a corner and pipe small dots over the salad. Lay the wedges of egg alongside.
06
Serve
Serve immediately as a light lunch or summer dinner, with fresh baguette or toasted sourdough bread.
Tips & notes
Use the fish straight from the fridge, well chilled; that keeps the salad fresh and lets the flavours come out better.
Variations
- Replace the mackerel with trout for a milder flavour.
- Serve on toasted rye bread instead of baguette for a more Dutch accent.
Contains:
Gluten
Eggs
Fish
Crustaceans
| Calories | 256 kcal |
|---|---|
| Protein | 19 g |
| Carbohydrates | 8 g |
| Fat | 17 g |
| Fibre | 3 g |
Estimated values, calculated from standard nutritional values per ingredient.
