Smoked mackerel, cucumber, and potato salad with mustard dressing

Although fresh mackerel can be hard to find, smoked mackerel is often sold in the refrigerated section of supermarkets; it is also available from mail-order sources. We used the peppered variety, but any type will do.

3/ 4 pound small waxy potatoes, such as fingerling or new potatoes

1 small shallot, very thinly sliced

4 teaspoons white-wine vinegar

2 teaspoons Dijon mustard

4 teaspoons olive oil

2 tablespoons roughly chopped fresh dill

1 / 2 cucumber, peeled, halved lengthwise, and sliced into 1 / 2 -inch half-moons

Freshly ground pepper

12 ounces smoked mackerel, broken into bitesize pieces

Handful of tender salad greens, such as arugula, watercress, or tatsoi

• Place the potatoes in a small saucepan, and cover with cold water. Bring to a boil; reduce heat, and simmer until tender when pierced with a fork, about 12 minutes. Drain in a colander; let cool slightly. Slip off the skins; discard. Cut the potatoes into halves or quarters, if desired.
• Meanwhile, make the dressing: In a medium bowl, combine the shallot, vinegar, and mustard. Whisk in the oil until emulsified. Sprinkle the dill into the bowl.
• Add the cucumber and cooked potatoes to the dressing in the bowl; season with pepper. Toss to coat evenly. Divide the salad among 4 plates; arrange the mackerel on each. Serve, garnished with greens.

S E R V E S 4