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➠ Vegetable salad with mackerel for the winter

Vegetable salad with mackerel for the winter

3851

Kitchen Eastern European

Calorie content 85.9 kcal

Portions 3 l.

Cooking time 90 minutes

Proteins * 2.5 gr.

Fats * 4.7 gr.

Carbohydrates* 17.2 g

Vegetable salad with mackerel for the winter

Content

Have you ever tried a salad with mackerel, vegetables and eggplant? We invite you to try the recipe and make sure that it is simply amazing. Delicate mackerel in combination with onions, tomato and carrots has a slightly sweet and moderately salty taste, and eggplants give the salad a slightly tart flavor, so well in harmony with all vegetables. If desired, tomatoes can be replaced with tomato paste, for piquancy, add more pepper and reduce the amount of vegetable oil - then the salad will be lighter.

Ingredients

Cooking process

Defrost freshly frozen mackerel at room temperature for 2-3 hours. Then we rinse it under cool water, cut off the tail and head, gut and rinse well again under running water. Throw the mackerel into boiling salted water with bay leaves and boil for 15-20 minutes. Then, using a slotted spoon, remove the mackerel from the water, put it on a plate and leave to cool. Then we separate the fillet from the bone and divide it into small pieces 3-4 cm wide.

Peel the onion, rinse it and chop it into small cubes.

We clean the carrots, rinse and rub on a coarse grater.

We wash the eggplants under running water, remove the stalk, peel and chop into small cubes. You don't have to peel the peel off - just to your taste.

Put the onion in a pan with vegetable oil and fry it until transparent, then add the eggplants and fry over medium heat for 10-15 minutes, not forgetting to stir frequently.

Then add diced tomatoes, grated carrots, water to the vegetables and simmer the vegetables over low heat for 15 minutes. Then add mackerel to the vegetables, close the lid and simmer over low heat for 50-60 minutes. 5 minutes before the end of cooking, add spices and vinegar to the salad, mix and, when ready, remove the pan from heat.

We lay out the finished hot salad in sterilized jars, tighten the lids tightly and leave it under a warm blanket until it cools completely. Then we put the jars of salad for storage in a cool place.