White Bean and Smoked Fish Salad
Photography by Aaron McLean.
Serves: 6
INGREDIENTS
250g dried white beans such as haricot, cannellini, or coco or 2 x 400g tins cooked white beans
500g succulent smoked fish, flaked into large chunks and boned
1 red onion, very finely sliced and soaked in iced water for 1⁄2 hour, drained
2 bunches watercress
Dressing
1 soft boiled egg, peeled
1⁄2 cup flat-leafed parsley sprigs
1⁄2 cup dill plus extra for garnish
2 tablespoons capers, drained
1 clove garlic
juice and zest of 1 lemon or to taste
3⁄4 cup extra virgin olive oil
sea salt and freshly ground black pepper
METHOD
If using dried beans, soak overnight in plenty of cold water. Next day drain the beans, place them in a heavy pot, and add enough fresh water to generously cover by several inches. Do not add salt.
Bring to a slow simmer. Cover and cook the beans until they are tender. Be careful not to overcook as they will start to break up.
Drain in a colander, gently running cool water over them. Dry them on a clean tea-towel.
If using tinned beans, rinse well and drain.
Pick the watercress, discarding any long stalks. Wash and dry well.
Dressing: Put everything into a food processor and puree until smooth. Taste and add more lemon juice, salt, or pepper if necessary.
To serve: Gently toss the beans with the dressing, then add the smoked fish and the red onion, combining all ingredients well.
Put the watercress on a large serving platter and place the beans and fish on top. Garnish with a few sprigs of dill. Serves 6
Wine Match: Cockfi ghters Ghost 2003 Hunter Valley Verdelho
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!