It is impressive how you can have so many tastes and structures in one simple dish. I love the balance of the sweet and crispy sugar snaps, the crunchy zucchini stripes with the soft, and smoky fish tossed with the lemony dill dressing. This combination makes a fresh and crunchy salad packed with nutrients which is comforting and filling at the same time. It is perfect for a rich gourmet dinner or as a starter.
Ingredients (serves 2 as dinner, 4 as starter):
- 8 small potatoes
- 2 eggs
- 1 small zucchini
- 150 grams sugar snaps
- 1 smoked mackerel (about 300 grams)
- 1 lemon
- 1 big teaspoon of Dijon mustard
- 2 tablespoons of olive oil
- 1 bunch of fresh dill
- 1 shallot
- freshly grated black pepper
Boil water in a pan, first cook potatoes (about 10 minutes, if you poke it with a fork and it gets in easily they are ready) then remove them from the pan but keep the water. Tip eggs in the boiling water and cook for 5 minutes, until the white is cooked and the yolk is still a bit creamy. Meanwhile, cut potatoes in half and set them aside. Wash sugar snaps, remove ends and cut lengthwise. Skin the mackerel, carefully remove bigger bones and cut in bite sized strips. Cut zucchini in thin stripes using a vegetable peeler or a sharp knife. Peel and halve eggs.
For the dressing, chop the dill and shallot finely and squeeze half of the lemon in a bowl (filter out the seeds). Mix lemon juice with mustard, oil dill, shallot, black pepper and salt to taste. Slice the rest of the lemon.
Arrange all ingredients on a large plate and drizzle with dressing. Serve with a slice of wholegrain bread and lemon slices on top.