If you’re searching for a festive mackerel potato salad with a Nordic-Baltic twist, this smoked mackerel and potato salad is the one my family return to year after year. Light, vibrant, and full of texture, it’s a beautiful addition to your holiday table and one of the easiest dishes you can prepare for the season. As a true Lithuanian Christmas Eve recipe, it’s traditional, simple, and deeply nostalgic — exactly what Christmas Eve (Kūčios) feels like to so many Lithuanian families.
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Traditional Lithuanian Christmas Eve Recipe
Christmas Eve in Lithuania is unlike any other day of the year. The table holds twelve dishes, inspired by old customs and religious events, each meatless (and if you're really strict, dairy- and egg-free), symbolic, and rooted in tradition. Fish is not only allowed but encouraged, which is why dishes like herring, carp and smoked mackerel often take center stage.
This salad fits the tradition perfectly. No meat. No dairy. No eggs. Just tender new potatoes, smoked mackerel flakes, soft sautéed red onion, briny dill pickle (or cornichons), and a refreshing mustard dressing. It’s light enough to sit alongside the other dishes on the main menu, yet hearty enough to count as a full main meal if you spoon it generously over a bed of greens. It’s exactly the kind of dish my Lithuanian family would place near the top of the salad lineup on Christmas Eve — simple, humble, and quietly delicious.
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Ingredients and Substitutes
- Baby or small waxy potatoes. Essential for their firm texture. Avoid floury varieties. In Lithuania, we typically peel the potatoes, but I find it unnecessary.
- Oil for sautéing. Neutral oil or extra virgin olive oil both work.
- Red onion. Adds sweetness after slow sautéing. Sauteed shallots or thinly sliced raw spring onions (green onions) can be substituted.
- Dill pickle (a.k.a. gherkins). Brings acidity and crunch.
- Chives. Fresh and mild; parsley or dill can be used instead.
- Smoked mackerel fillets. Hot-smoked flaked mackerel works best. If finding them abroad is tricky, look for canned smoked fish versions or other smoked white fish.
- Dressing ingredients. Olive oil, lemon juice or red wine vinegar, and wholegrain mustard (you may use half grainy and half Dijon mustard, if you wish). These create a light, non-creamy dressing suitable for Christmas Eve traditions. You may also add a teaspoon of honey.
Step-By-Step Method
1. Cook the potatoes. Boil the potatoes in a large pan of salted water until tender. Drain and leave them to steam dry — this helps them absorb dressing better.
2. Sauté the onion. Heat 1 tablespoon oil over medium heat and gently cook the finely chopped red onion for 8–10 minutes until softened but not browned.
3. Make the dressing. In a small bowl or jar, combine the dressing ingredients: olive oil, mustard, and lemon juice (or vinegar). Shake well or whisk until emulsified. Tip: Warm potatoes absorb dressing more effectively.
4. Assemble the salad. Place potatoes, sautéed onion, chopped pickle, chives, and flakes of mackerel into a large bowl. Pour in about two-thirds of the dressing and combine gently so the potatoes don’t break into small pieces. You may season with salt and black pepper (taste first, we find that smoked mackerel adds enough seasoning).
5. Finish and serve. Transfer the mackerel salad to a serving dish and drizzle the remaining dressing over the top of the salad. Add extra chives, chopped parsley or fresh dill for freshness. It is best served on a bed of lettuce leaves or peppery rocket (arugula).
Storage
This salad keeps well for up to 2 days in the fridge. Store it in an airtight container and mix gently before serving. The potatoes will continue to absorb the dressing, making the flavor even better the next day — perfect for a quick family meal plan during the holidays.
Serving Suggestions
Traditionally, this delicious salad sits proudly among the twelve Christmas Eve dishes — alongside beetroot salads, Lithuanian herring, meatless mushroom balls, and ancient grains (Kūčia).
But you can also turn it into a nourishing winter lunch: spoon the salad over the healthiest green veg, shredded lettuce, arugula, or baby spinach. Add a squeeze of lemon juice to brighten it up, and you’ve got a refreshing, protein-rich bowl that fits any healthy diet plan or quick budget dinners rotation.
More Lithuanian Christmas Eve Recipes
If you’re building a full Lithuanian Christmas Eve recipe collection, explore more traditional dishes below — from mushroom soups to festive salads and grain-based staples that bring the spirit of Kūčios to life.
Smoked Mackerel Potato Salad (Lithuanian Christmas Eve Dish)
Ingredients
- 400 g (0.88 lb) baby potatoes waxy type, halved or quartered
- 1 tablespoon oil
- 1 red onion finely chopped
- 1 dill pickle finely chopped
- 2 tablespoon chives finely chopped
- 2 smoked mackerel filets (approx 120g (4-5 oz) total), skin removed, flaked into bite-sized pieces
Mustard Dressing:
- 3 tablespoon olive oil
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon wholegrain mustard
Instructions
- Boil the potatoes in a large pot of salted water until tender. Drain and let them steam in the colander.
- In the meantime, saute finely chopped red onion in a tablespoon of oil over low heat for 8-10 minutes, until softened but not browned.
- Prepare the dressing by combining olive oil, vinegar (or lemon juice) and wholegrain mustard in a small jar. Shake vigorously to emulsify.
- NOTE: you can assemble the salad when potatoes and onions are still warm, they will absorb the dressing better.
- Assemble the salad by placing boiled potatoes, sauteed red onion, chopped dill pickle, chives and flaked smoked mackerel in a large mixing bowl.
- Pour ⅔ of the dressing over the salad and mix gently.
- Tip the salad into a serving bowl, pour the rest of the dressing over and garnish with extra chives.
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