Smoked Fish Salad

For a family like ours, who loves seafood, obviously this type of food comes quite often into the menu, whether it’s an ordinary day menu or a celebration one. This salad that I present today is derived from the well-known „à la russe” salad and it contains classically only four major ingredients: smoked fish, potatoes, onions and mayonnaise. It’s a simply, easy to make and tasty salad, charming and classy and very appreciated in our traditional cuisine. I usually prepare this dish with mackerel, but it can be used any kind of fish, either freshwater fish or pelagic fish; it only has to be smoked and boneless (or with big bones which can be easily removed). Although traditionally we use only four major ingredients in this salad, you can add other ingredients as desired (carrots, corn, peas etc).




Ingredients Smoked Fish salad

  • 3 pieces of smoked mackerel (about 200 g each)
  • 1,5 kg potatoes
  • 1 medium sized onion
  • 300 g mayonnaise
  • salt and pepper on taste


Directions Smoked Fish Salad

Boil the potatoes (with their skin on) in salted water. When the fork enters easily into the potatoes towards their center, they are ready. Discard the water and let the potatoes cool, then peel them and cut them into small cubes.


From the fish we use only the meat – so the extremities, bones and skin must be removed. Cut the fish meat into small cubes.


Peel the onion and chop it finely. Mix the cubed fish meat and potatoes with the chopped onion. Season with salt and pepper to taste.


Add mayonnaise (except for 2-3 tablespoons which will later be used for decoration) and homogenize. Place the salad onto a plate, arrange it into the desired shape and decorate with remaining mayonnaise. The presentation is up to everyone’s imagination.





  • You can use any kind of smoked fish, but I recommend the varieties with few bones or big bones which can be removed – although the bones of smoked fish are generally tender and they can be eaten (especially the very small ones)
  • I use classic mayonnaise for this recipe, but there can be added various spices or ingredients to taste – including mustard
  • The best potatoes for this recipe are the type with less starch – otherwise, you should thin down the mayonnaise with cold water (or by adding more lemon juice) – so the salad is not too dry




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