White Bean and Smoked Fish Salad

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