AS SEEN ON THE SUMMER KITCHEN
Claire Thomson
Butter Beans with Endive, Celery & Smoked Mackerel
SERVES 4
INGREDIENTS
• Bunch of spring onions, thinly sliced
• 1 celery heart( about 5 stalks), thinly sliced, leaves reserved
• 1 chicory or Little Gem lettuce, leaves separated and roughly torn
• 750g cooked or canned butter beans( drained weight)
• 3 smoked mackerel fillets, skinless and boneless, flesh roughly torn
• 40g toasted walnuts, roughly chopped
• Small bunch of herbs( ideally chervil, tarragon or chives), chopped
A chopped salad of the finest sort, featuring mackerel, white beans and a spiky mustard and crème fraîche dressing.
1 Combine the dressing ingredients along with a little salt and pepper in a serving bowl. Add the spring onions, celery( including the reserved leaves) and chicory, then mix well to coat with the dressing.
2 Top with the butter beans and mackerel, then scatter over the walnuts and herbs. Serve immediately.
FOR THE DRESSING
• 150g crème fraîche or plain yoghurt
• 2 tsp Dijon mustard
• 1 unwaxed lemon, finely grated zest and juice
• 4 tbsp olive oil goodfoodshow. com 112