Smoked Fish & Bean Salad
Serves 4
250g smoked fish
(kipper, mackerel, trout)
1 can cannelini beans
(or other beans)
100g stringless French beans,
cooked and drained
1 tbsp chopped tomato flesh
1 tbsp chopped Italian parsley
1 tbsp Spanish onion
finely chopped (or salad onion)
Dressing
3 tbsp extra virgin olive oil
2 tsp Dijon mustard
1 tsp horseradish cream
1 tbsp mirin (or 1/2 tsp sugar)
2 tsp lemon juice (or vinegar)
Salt and pepper
2 hard boiled eggs
1 tsp chopped dill
2 tbsp olive oil for
fried breadcrumbs (optional)
Sprinkling of paprika (optional)
Mix together salad ingredients. Mix together dressing ingredients.
Pour dressing over salad and fold through.
Garnish with hard boiled eggs and dill.
Degree of difficulty:Extra Low
Keepability: The dressed salad keeps for a day in the refrigerator.
Top with hot olive oil fried breadcrumbs and a sprinkling of paprika (if using).
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