My husband and kids love fish (I’m vegan) so I wanted to share one of their favourite salads. The boys enjoy it without the dressing.
Low GI and filling, they often have it in their packed lunch or on picnics too. Let me know if your family try it.
- 250g potatoes
- 180g green beans
- 1 pack Scottish smoked salmon
- 4 salad tomatoes
- 2 large handfuls of mixed salad greens
- 2 boiled eggs, as fresh as you can get them
- 2 tbsp. low fat mayonnaise
- 1 tbsp. white wine vinegar
- 1 tsp. lemon juice
- 1 tsp. Worcestershire sauce
- 1 tsp. Dijon mustard
- ½ tsp. dried dill
- ¼ tsp. pepper
- 5 marinated anchovies
- 50g pitted black olives
Begin by preparing your ingredients- half the tomatoes, chop the lettuce, dice the potatoes, and cut the salmon into small bite-sized pieces.
Bring a shallow pan of water to the boil, and, as this heats, fill a large bowl with iced water and place nearby. Steam the potatoes over the boiling pan until they can easily be pierced with a fork. This should take about 15 minutes. Meanwhile cook the eggs how you like them. Then, once cooked, transfer both to the iced water.
Next, steam the green beans and also transfer to the cool water. These should not take as long –approximately 5 minutes. Next you’ll need to drain both the potatoes and the beans.
In a separate bowl mix the wet ingredients along with the pepper. Then add in the rest, including the potatoes and beans, anchovies, olives and toss to coat. Finish by placing the smoked salmon slices on top or arrange all ingredients around the plate.