Warm smoked mackerel, new potato and dill salad

A Scandinavian-style supper salad: warm new potatoes and beans tossed in a creamy mustard and dill dressing with flakes of smoked mackerel and soft eggs.

Ingredients

• 750 g New potatoes, halved if large
• 200 g Green beans, trimmed
• 4 Eggs
• 150 g Crème fraîche
• 10 g Dijon mustard
• 1 Lemons, zest and juice
• 15 g Fresh dill, chopped
• 15 ml Olive oil
• 0.5 Cucumber, diced
• 0.5 Red onions, very thinly sliced
• 300 g Smoked mackerel, skin removed, flaked
• 2 g Salt
• 1 g Black pepper

Method

1. Boil the potatoes in salted water until tender. Add the green beans for the last 4 minutes, then drain.
2. At the same time, boil the eggs for 7 minutes, cool in cold water and peel.
3. Whisk the crème fraîche, mustard, lemon zest and juice, olive oil and most of the dill with salt and pepper.
4. Toss the warm potatoes and beans with the cucumber, red onion and dressing. Fold in the mackerel, top with halved eggs and the rest of the dill.