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All Categories After Dinner Treats & Special Drinks Bits on the Side Filling the Tins Nibbly Bits Sauces and Dressings Scrumptious Desserts & Puddings Small Courses and Brunch Soups & Breads The Main Event

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• After Dinner Treats & Special Drinks
• Bits on the Side
• Filling the Tins
• Nibbly Bits
• Sauces and Dressings
• Scrumptious Desserts & Puddings
• Small Courses and Brunch
• Soups & Breads
• The Main Event

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Recommended from the store

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Ingredients

• 4 eggs -hard boiled
• handful French beans, topped and tailed
• 2 roasted red peppers (kato brand, vacuum packed in olive oil)
• 1 cup black olives -stones removed
• 2 cups (approx.) cherry tomatoes - halved
• smoked fish fillets (approx. 2 cups)
• 1 small iceberg or cos lettuce - washed and shaken dry

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Method

Peel and quarter the hard-boiled eggs. Blanch the beans for 2 minutes and drain, cutting any large beans in half so that they are easier to eat. In a large bowl carefully mix together the eggs, beans, peppers, olives and tomatoes. Skin and coarsely flake the fish fillets and add to the bowl. Tear any large lettuce leaves and arrange in a serving bowl. Spoon the smoked fish/vegetable mixture on top.Put all the dressing ingredients together in a screw-topped jar with salt and freshly ground black pepper. Screw on the lid and shake until well emulsified, drizzle over the fish mixture and toss together gently.

Dressing
2 spring onions -finely chopped
1 teaspoon red wine vinegar
1 teaspoon clear honey
large pinch mustard powder
2 tablespoons freshly chopped flat leaf parsley
1 tablespoon freshly chopped marjoram
6 tablespoons olive oil
salt and freshly ground black pepper