Smoked Fish Salad with Pickled Beans and Eggs Recipe

Name: Smoked Fish Salad with Pickled Beans and Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound small Bintje, Yukon Gold or other yellow potatoes, halved but not peeled; Salt; 1 cup pickled green beans or yellow wax beans, drained and cut into 2-inch lengths, plus 2 tablespoons of the pickling liquid; 2 tablespoons cider vinegar; 1 tablespoon plus 1 teaspoon Dijon mustard; 1 tablespoon honey; 1/2 teaspoon yellow mustard seeds; Pinch of cayenne pepper; 1/4 cup vegetable oil; Freshly ground black pepper; 4 ounces upland cress or watercress (4 cups); 1/2 cup small parsley sprigs; 2 celery ribs, cut into 1 1/2-inch- by- 1/4-inch sticks; 1/2 pound smoked bluefish, mackerel or trout, skinned and coarsely shredded; 2 hard-cooked eggs, quartered

Servings: persons

1 pound small Bintje, Yukon Gold or other yellow potatoes, halved but not peeled
Salt
1 cup pickled green beans or yellow wax beans, drained and cut into 2-inch lengths, plus 2 tablespoons of the pickling liquid
2 tablespoons cider vinegar
1 tablespoon plus 1 teaspoon Dijon mustard
1 tablespoon honey
1/2 teaspoon yellow mustard seeds
Pinch of cayenne pepper
1/4 cup vegetable oil
Freshly ground black pepper
4 ounces upland cress or watercress (4 cups)
1/2 cup small parsley sprigs
2 celery ribs, cut into 1 1/2-inch- by- 1/4-inch sticks
1/2 pound smoked bluefish, mackerel or trout, skinned and coarsely shredded
2 hard-cooked eggs, quartered

1
Put the potato halves in a medium saucepan and cover with water.
2
Add a large pinch of salt and bring to a boil.
3
Boil over moderately high heat until just tender, about 10 minutes.
4
Drain and transfer to a large bowl.
5
Meanwhile, in a small bowl, whisk the bean pickling liquid with the cider vinegar, mustard, honey, mustard seeds and cayenne pepper.
6
Whisk in the oil and season the dressing with salt and pepper.
7
Add 2 tablespoons of the dressing to the warm potatoes and toss.
8
Add the cress, parsley, celery, pickled beans, smoked fish and the remaining dressing and toss well.
9
Transfer the salad to plates, arrange the eggs on top and serve.

344

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound small Bintje, Yukon Gold or other yellow potatoes, halved but not peeled, Salt, 1 cup pickled green beans or yellow wax beans, drained and cut into 2-inch lengths, plus 2 tablespoons of the pickling liquid, 2 tablespoons cider vinegar, and more.

Yes, Smoked Fish Salad with Pickled Beans and Eggs falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Smoked Fish Salad with Pickled Beans and Eggs

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