Fillet the mackerel in two. Remove any remaining bones. Rinse the fillets and pat them dry with a paper towel. Sprinkle the fish with salt..
Boil the potatoes and when cooked fry them in butter in a frying pan and set them aside. Cook the beans in salted boiling water al dente. Place the egg in the boiling water and cook for 6 minutes. After this time, set them in a bowl with cold water..
Heat the olive oil and butter in a frying pan. Fry the fish skin side down, pressing it down - 2-3 minutes on each side. After turning the fish to the other side, pour the juice from half a lemon over the fillets.
On a plate, arrange the blushed potatoes, beans, olives, 6-minute egg and crispy mackerel. Sprinkle the salad with finely chopped chives and serve with mayonnaise.
Recipe by Joanna Matyjek. Check out my blog "Odczaruj Gary".