FLASH FRIED SMOKED SALMON SALAD WITH GREEN BEANS TOMATOES CHIVES & CHERRY TOMATOES

Serves 4 people
Preparation time: 15 minutes
Cooking time: 10 minutes

400g fresh fine green beans, stalk ends removed, tail still on
1 tsp Dijon mustard
1 level tsp caster sugar
4 tsp white wine vinegar
6 tsp extra virgin olive oil
4 further tsp olive oil, for frying
2 pots of fresh chives, chopped
400g sliced smoked salmon,
200g cherry tomatoes, halved
Salt and freshly ground black pepper

1.    Cook the green beans in a pan of boiling, salted water for 2-3 minutes, or until just cooked. Drain and cool under cold running water, so they keep their brilliant green colour, then really drain well.
2.    Mix together the mustard and sugar then season with a little salt and pepper.
3.    Stir in the vinegar then gradually whisk in the 6 tsp extra virgin olive oil in a thin stream so they are fully incorporated.
4.    Adjust the seasoning if necessary, then add the beans and chives and stir well.
5.    Heat a non-stick frying pan with a dash of olive oil until the oil just begins to smoke.
6.    Add the slices of salmon, one at a time, and flash fry for 2-3 seconds on one side then lift out. Do not overcook as the uncooked side must stay undercooked.
7.    Pile the green beans onto plates, add the cherry tomatoes evenly and top with the salmon.
8.    Serve as a summer starter or main course.

Tips

•    This sort of food tastes a lot better if it’s not too cold or too hot

•    Serve as a summer starter, or in larger portions for a main course - it goes well with boiled new potatoes

•    Runner beans also work well cooked this way

•    Fresh salmon, grilled or pan fried is also a nice option

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