Use fresh dill, not dried, to add tangy flavour to this manganese and folate-packed fish dish.
1 539 g can of white beans (or white kidney beans)
3 tbsp mayonnaise or whipped salad dressing cream
2 tbsp olive oil
1 tbsp rice wine vinegar (or white wine vinegar)
1 tbsp minced oil-packed sundried tomatoes
1 tsp liquid honey
1 tsp milk
1 tsp coarsely chopped flat-leaf parsley
1/2 tsp finely chopped fresh dill, or more to taste
1/2 tsp grainy mustard
1/2 stalk celery, thinly sliced
750 g smoked fish such as whitefish or rainbow trout (weight with skin and bone in)
A few paper-thin sliced rings of red or sweet white onion
2 tsp capers
Flat-leaf parsley to garnish
Fresh dill to garnish
Olive oil and black pepper to garnish
Step 1: Drain the can of beans, rinse, and drain again. Set aside.
Step 2: In a large bowl, whisk together the mayonnaise, olive oil, vinegar, sundried tomatoes, honey, milk, parsley, dill, mustard and celery. Gently mix in the beans. Chill while continuing with the rest of the recipe. Mixture can be prepared a day ahead and chilled.
Step 3: Pull the skin off the smoked fish and gently remove the meat from the bones. Try to keep the meat in large pieces. Discard the skin and bones. Use the fish immediately or cover and chill up to a day ahead.
Step 4: To serve, place small mounds of the bean mixture on six serving plates. Arrange pieces of smoked fish over the beans. Top the fish with sliced onion and capers. Drizzle lightly with olive oil, sprinkle with black pepper and additional chopped parsley and dill. Serve immediately.