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Smoked mackerel and bean salad

This smoked mackerel and bean salad is variation on the traditional Salad Nicoise. You  don’t have to use both beans and can add some pitted olives of preferred. Serve it  for brunch/lunch with toasted baguette or crostini.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: French
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 eggs
  • 1 little gem
  • 2 smoked mackerel fillet
  • 1 handful baby tomatoes
  • 75 g green beans
  • 1 cup broad beans
  • 2 spring onions
  • 2 Tbsp chopped parsley
  • For the dressing:
  • 1 tsp Dijon mustard
  • ½ lemon juiced
  • 2 Tbsp olive oil
  • 1 garlic clove minced

Method
 

  1. Put the eggs in a small saucepan of water and bring to the boil. Turn it off, cover and rest for 6 minutes.
  2. Meanwhile in another pan, steam both beans over boiling water for 5 minutes or blanch them in boiling water for 3 minutes. Drain, rinse with cold water and set aside.
  3. Whisk the dressing, season with pepper and set aside.
  4. When the eggs are ready, rinse them under cold water, then rest them in a pan of cold water for 5 minutes.
  5. While the eggs are resting, chop the spring onions and cut the little germ in half, horizontally.
  6. Peel the eggs and cut them in half.
  7. Divide the beans between plates, then arrange the egg & lettuce halves, tomatoes on top.
  8. Remove the skin of the fish, then break the flesh into small chunks.
  9. Arrange these on top the beans together with the spring onions.
  10. Scatter the herbs on top, then drizzle with the dressing and serve.