in Eastern Europe, Poland

Polish mackerel spread with cress and shallots

updated

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Ingredients for 2 servings:

  • 1 m.-sized mackerel(s), smoked
  • 100 g layered cheese, preferably Polish
  • 2 m.-large gherkins (salt-dill)
  • 2 small shallots
  • ½ box of cress
  • 2 tbsp yogurt
  • possibly salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

My grandma’s recipe

Remove the skin and bones from the mackerel and chop them into small pieces. Finely dice the cucumber and shallots. Mix everything with the cheese and yogurt. Stir in the finely chopped cress. Season with salt and pepper, if desired. Serve with fresh sourdough bread. Tip: Quark or cream cheese can be used instead of the cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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