Recipe
December 31, 2008
Dilled White Beans With Smoked Fish Recipe
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.
Directions
Yield:
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.
Nina Teixeira