Salad of Salt Mackerel

Ingredients

• 1 fish Salt Mackerel
• 1 cup Potatoes, boiled and cubed (Quantity estimated (not specified in original recipe))
• 1 cup Beef stock (Quantity estimated (not specified in original recipe))
• 2 tablespoons French Dressing (Quantity estimated (not specified in original recipe))
• 1 bunch Cress (Quantity estimated (not specified in original recipe))
• 1 each Egg yolk
• 1/2 teaspoon Salt (For French Dressing. Quantity estimated (not specified in original recipe))
• 1/4 teaspoon Pepper (For French Dressing. Quantity estimated (not specified in original recipe))
• 1/8 teaspoon Cayenne pepper or paprika (For French Dressing. Quantity estimated (not specified in original recipe))
• 2 tablespoons Vinegar or lemon juice (For French Dressing. Quantity estimated (not specified in original recipe))
• 6 tablespoons Oil (For French Dressing)
• 1/2 teaspoon Prepared mustard (Optional, for French Dressing. Quantity estimated (not specified in original recipe))
• 1/2 teaspoon Onion juice (Optional, for French Dressing. Quantity estimated (not specified in original recipe))

Instructions

1. 1Carefully freshen the salt mackerel by soaking it in cold water for several hours, changing the water periodically. Flake the fish.
2. 2If using specially prepared potatoes, cut them into cubes or balls. Blanch them in boiling water for 2-3 minutes, then cook them in well-seasoned beef stock until tender. Drain and let cool.
3. 3In a small bowl, whisk together the salt, pepper, and cayenne pepper (or paprika). Add the oil and whisk again. Add the vinegar or lemon juice, a few drops at a time, whisking until an emulsion forms. If desired, add mustard and/or onion juice.
4. 4In a bowl, combine the flaked fish and the cold, boiled potatoes. Pour the French dressing over the fish and potatoes and toss gently to combine. Arrange a bed of cress on a serving plate. Spoon the fish and potato mixture over the cress. Sift the yolk of an egg over the top.