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.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.