Bart's Recipes
Rinse the bunch of radishes under cold water and slice them paper-thin. Cut the cucumber into uniform, small cubes. Finely chop the fresh dill with a chef's knife. Carefully check the smoked mackerel for any remaining bones and flake the fish with your fingers into large pieces.
Next, make the dressing. In a small bowl, combine the two tablespoons of olive oil with the tablespoon of apple cider vinegar. Whisk this together with a fork until the liquids are completely combined. Then stir the finely chopped dill through this mixture.
Take a large salad bowl and place the mixed salad greens in it. Add the radish slices and cucumber cubes to the leaves. Pour the prepared vinaigrette over the vegetables and toss everything thoroughly so the salad is evenly coated with the liquid.
Divide the prepared salad among the plates or present it all in the large bowl. Carefully place the pieces of smoked mackerel on top of the vegetables so the fish doesn't fall apart. Serve the dish immediately.
