Bastille's Jason Stoneburner Brings Mackerel to the Hanukkah Table

Ingredients

1 whole smoked mackerel
1 ½ pounds fingerling potatoes
1 cup sour cream
1 T red wine vinegar
1 T lemon juice
1 T whole grain mustard
1 T chopped tarragon
1 T chopped parsley
½ T salt
½ T fresh ground pepper
¼ cup thinly sliced shallots
2 heads of Belgium endive

Place the fingerling potatoes in a pot and cover with salted water. Bring the water to a boil, reduce heat and simmer for approximatly15-20 minutes. Do not boil the potatoes or they will overcook and explode.

Meanwhile mix the shallots, lemon juice and vinegar in a bowl. Let these items stand for 10 minutes until the shallots start to turn pink and soften. Fold in the mustard, sour cream, chopped herbs, salt and pepper. Set the dressing aside.

To test the potatoes, take one out of the water and pinch between your forefinger and thumb. The potatoes should be firm with a slight give but not soft. Drain the potatoes and let them cool until you are able to peel them with a paring knife. Peel the potatoes by gently inserting the tip of the knife under the skin and pulling down and away from the flesh. Cut the potatoes into random size pieces and add to the dressing.

Clean the endive by cutting it at the bottom and removing the individual leaves. Wash and dry the leaves. Add the endive in with the potatoes and mix until all the ingredients are coated with the dressing. Cut the smoked mackerel into pieces and place on top of the salad

Divide the potato salad between four plates and enjoy!

Chef's notes: You can find the best smoked mackerel at George's Sausage & Deli. Yukon potatoes can be substituted for fingerlings and your favorite vinegar can be substituted for red wine vinegar. Thyme can replace the parsley and tarragon, and the whole grain mustard can be swapped out as well.

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