The traditional way to smoke fish is using brown sugar but you can experiment by adding different flavour combinations of herbs and spices.
Ingredients
| 250 g | Green beans |
| 2 | Large eggs |
| 400 g | Gourmet potatoes |
| 4 ½ Tbsp | Extra virgin olive oil |
| ¼ cup | White wine vinegar |
| ¼ cup | Fresh flat-leaf parsley leaves, chopped |
| 1 ¼ tsp | Dijon mustard |
| ¼ tsp | Sea salt |
| ¼ tsp | Freshly ground black pepper |
| 15 g | Baby gem lettuce leaves |
| 2 cups | Cherry tomatoes, halved |
| 100 g | Radishes, sliced |
| 150 g | Smoked fish (Main) |
| 50 g | Pitted kalamata olives, halved |
Directions
- Prepare a bowl of ice water. Bring a medium pot of water to a boil. Add green beans, and cook for 2 minutes. Remove with a slotted spoon; plunge into ice water.
- Return pot of water to boil. Add eggs, and cook 6 minutes. Remove with slotted spoon; add to green bean ice bath. Once cool, peel and halve eggs.
- Return water to boil, and add potatoes. Cook until tender, 15 to 17 minutes. Drain then chop potatoes.
- To make the dressing whisk together oil, vinegar, parsley, Dijon mustard, salt, and pepper in a bowl.
- Place the lettuce leaves in a large serving bowl (or divide between four bowls if desired) then top with green beans, potatoes, tomatoes, radishes, olives and the smoked fish and eggs.
- Drizzle the dressing over salad/s.
How to smoke your own fish
There are lots of options for making smoked fish. You can smoke the whole fish or individual parts of