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Smoked Mackerel Niçoise

I have a confession; I'm addicted to smoked mackerel. This summer I haven't been able to get enough of the tiger-striped beauties, whether it's rough flakes stirred through warm linguine or a rich mackerel pâté slathered on crisp slices of sourdough, however one dish currently tops them all. My smoked mackerel niçoise is a slight twist on a classic French salad and is my go-to dish for simple, summer's lunch.  

Smoked Mackeral Niçoise (serves 2)

• 200g smoked mackerel fillets
• 100g new potatoes
• 2 eggs
• 2 plum tomatoes roughly chopped
• 2 hearts of little gem lettuce
• 1/2 red onion finely sliced
• Large handful of french beans
• Small handful pitted black olives

For the dressing:

• 4 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• A pinch of salt and pepper 

1) Cook the new potatoes and French beans in boiling, salted water until tender.

2) Cook the eggs in boiling water for 3 minutes then plunge into ice water to preserve the soft centre.

3) Assemble the lettuce, tomatoes, red onion and olives in a bowl then add the warm french beans and potatoes. 

4) Mix together all the ingredients for the dressing and drizzle over the salad; toss the salad to ensure everything is evenly distributed.

5) Top the salad with the soft boiled eggs and large flakes of smoked mackerel.

This is a great dish which I hope you enjoy as much as I do. For those of you who like myself can't get enough of smoked mackerel, here is the Guardian's take on the perfect smoked mackerel pâté.

http://www.theguardian.com/lifeandstyle/wordofmouth/2012/may/24/how-perfect-smoked-mackerel-pate

Enjoy!