Smoked Mackerel Potato Salad

This smoked mackerel potato salad is full of punchy umami flavor. It comes together easily with boiled potatoes and eggs (for creaminess), quick pickled onions for acid and sliced kalamata olives to up the salty, umami quality.

On a recent extended visit my mother in law from Moldova (the region in Romania, not the country) made this smoked mackerel potato salad for us one day and I was instantly in love and had to have the recipe.

If you love the smoky, briny, umami depth of smoked fish then you'll love this salad. Combined with creamy eggs and potatoes - it's a perfect balance of flavors and just so, so, so good.

For Romanians it's reminiscent of salată orientală, basically the same potato salad sans mackerel. The mackerel adds to the punchy and briny quality of the salad with a big hit of umami and depth from the smoked mackerel.

This salad is very easy to make but for optimal texture all the ingredients need to be very cool or cold - so be sure to give yourself enough time to cool, at least 2 hours or make a day ahead and cool everything overnight before mixing.

Ingredients

Cold-smoked mackerel
The main source of protein and flavor. It brings saltiness, smoke, and a strong umami flavor that defines the salad. Keeping it cold makes peeling and filleting easier and preserves its firm texture.

Waxy potatoes
Form the bulk of the salad. Their low starch content helps them hold their shape after boiling, providing structure and a neutral base that absorbs flavor without turning mushy. Good options include Yukon gold, red-skinned potatoes or new (baby) potatoes.

Red onion + white vinegar
The onion is thinly sliced and quickly pickled in vinegar and salt. This softens its bite and adds acidity, which balances the richness of the fish and eggs.

Boiled eggs
Add richness, fat, and creaminess to balance the other salty and acidic ingredients.

Kalamata olives
Contribute briny, slightly bitter notes that echo the saltiness of the mackerel and deepen the overall savory flavor.

Olive oil
Final dressing to bring it all together.

Black pepper
Black pepper is enough seasoning to round out the other flavors with a touch of warm heat.

What's the difference between cold smoked and regular (hot) smoked mackerel?

The difference between cold-smoked mackerel and regular (hot-smoked) mackerel comes down to temperature, doneness, and texture.

Cold-smoked mackerel

• Smoked at low temperatures (typically below 30 °C / 86 °F), so it is not cooked.
• The flesh is firm, dense, and slightly translucent, closer to cured fish (think smoked salmon).
• Best eaten cold, flaked or sliced, and ideal for salads.

Regular (hot-smoked) mackerel

• Smoked at higher temperatures (usually 60-80 °C / 140-175 °F), so it is fully cooked in the traditional sense.
• The flesh is flaky and softer, similar to baked or grilled fish.

For this salad, cold-smoked mackerel gives a cleaner texture. While hot-smoked mackerel can be used, it is more likely to break down.

Instructions

Prep the Onions, Potatoes and Eggs

Start by thinly slicing the onions. Put the sliced onions in a small bowl and sprinkle with a half teaspoon of salt (give them a bit of a massage to make sure the salt evenly coats them).

Pour over vinegar, about half a cup or enough to fully cover the onions. Set aside to quick pickle while you prep the rest of the ingredients.

My MIL recommended to let the onions pickle for at minimum 2 hours or ideally overnight.

If you don't want to wait that long then you can speed up the quick pickling process by warming up the vinegar first in a small pot until it's just steaming. Pour it over the onion and set aside to cool while you continue.

Next, scrub the potatoes well and then put them in a large pot with salted water (1-1½ tablespoons salt per 2 liters / 2 quarts of water). You can put the eggs on top and then just remove them first.

Set a timer for 9 minutes once the water is boiling and then scoop the eggs out once the timer is up. The potatoes will need 10-15 longer (maybe more), plus time to cool.

Skin, Debone and Filet the Mackerel

Next you're going to skin, debone and filet the smoked mackerel (or alternatively just use filets if you can find them).

It's much easier to skin and debone the mackerel if it's very cool so if you have the time in advance you could also pop the mackerel into the freezer for 20-30 minutes before.

Use a sharp knife to gently cut open the mackerel on the underside (the belly) so that you split it into two halves to expose the spine.

Gently peel out the spine. Most of the bones are attached to the spine but there can also be some loose bones here and there so be sure to feel around and remove them.

Slide the knife under the skin all around to gently remove it. Again, feel around for any bones.

Finally, cut the filets into bite-sized pieces.

Cut and Cool Ingredients

Once the eggs are boiled, dunk in ice water and set aside to cool. Once cool, peel and slice into quarters.

The potatoes should be boiled until fork tender (15-20 minutes) then cooled fully (at least 1 hour room temperature or 20-30 minutes in the fridge).

Once the potatoes are cool, cut them into small cubes approximately the size of an olive.

When all the ingredients are cut, cool and ready to go, you can dress and assemble the salad.

Drain the onions well and add them along with all the other ingredients to a large bowl. Pour in the olive oil, sprinkle in black pepper and mix it all up. Give it a taste and adjust to your liking. Maybe a bit more pepper, olive oil or another sprinkle of salt if you think it needs it.

Serving Suggestion

This salad is ample enough to hold its own as a component of a meal or a whole meal in itself, maybe with some steamed vegetable to bulk it up.

Or you can spread it on crackers or bread for a true European spreadable salad experience. Maybe jazz it up into canapés as a starter.

Recipe