Warm Smoked Mackerel Niçoise
Ingredients
- 1 handful of fresh chives
- 2 egg (Eggs)
- 1 lemon
- 2 x 75g smoked mackerel fillet (skin on) (Fish)
- 1 handful of fresh mint
- 30g pitted black olives
- 300g baby white potatoes
- 40g mixed salad leaves
- 40g sundried tomatoes
- 80g green beans
- 80g coconut yoghurt
Description
- Preheat the oven to 220C / fan 200C / gas mark 7. Boil a kettle.
- Cut the potatoes into 1cm slices, then place on a lined baking tray. Drizzle with 1 tsp oil; season with sea salt and black pepper. Bake for 12-13 mins, until soft and golden.
- Trim the beans. Place in a medium saucepan on a high heat and cover with salted boiling water. Boil for 2-3 mins or until cooked. Transfer to a bowl using a slotted spoon, then season with sea salt and black pepper. Keep the pan on the heat and carefully lower the eggs into the pan using a spoon. Boil for 6 mins (or 8 mins for hard boiled), then remove and run under cold water. Carefully peel.
- Meanwhile, thinly slice the olives. Roughly chop the sundried tomatoes. Remove the mint leaves from their stalks and finely chop. Finely chop the chives. Quarter the lemon.
- Make the herby yoghurt dressing; in a small bowl mix the yoghurt, a squeeze of lemon juice (to taste) and three-quarters of the herbs. Season with sea salt and black pepper, then mix well. Loosen with 1-2 tsp water, until drizzling consistency.
- Cut the eggs into quarters lengthways. In a large bowl, combine the mixed leaves, olives, sundried tomatoes, potatoes, beans, remaining herbs, a squeeze of lemon juice and 1 tsp olive oil. Mix well.
- Serve the warm salad topped with the smoked mackerel fillets and eggs. Drizzle with the herby yoghurt dressing.
