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Smoked Fish Salad with Pickled Beans and Eggs
© Christina Holmes

Smoked Fish Salad with Pickled Beans and Eggs

Pickles add a tangy crunch to salads, and the brine is delicious in vinaigrettes. Chef Spike Gjerde pickles his own beans at his Baltimore restaurants, but using store-bought versions in this mid-Atlantic take on a Niçoise salad works well, too.


  1. 1 pound small Bintje, Yukon Gold or other yellow potatoes, halved but not peeled
  2. Salt
  3. 1 cup pickled green beans or yellow wax beans, drained and cut into 2-inch lengths, plus 2 tablespoons of the pickling liquid
  4. 2 tablespoons cider vinegar
  5. 1 tablespoon plus 1 teaspoon Dijon mustard
  6. 1 tablespoon honey
  7. 1/2 teaspoon yellow mustard seeds
  8. Pinch of cayenne pepper
  9. 1/4 cup vegetable oil
  10. Freshly ground black pepper
  11. 4 ounces upland cress or watercress (4 cups)
  12. 1/2 cup small parsley sprigs
  13. 2 celery ribs, cut into 1 1/2-inch- by- 1/4-inch sticks
  14. 1/2 pound smoked bluefish, mackerel or trout, skinned and coarsely shredded
  15. 2 hard-cooked eggs, quartered
  1. Put the potato halves in a medium saucepan and cover with water. Add a large pinch of salt and bring to a boil. Boil over moderately high heat until just tender, about 10 minutes. Drain and transfer to a large bowl.
  2. Meanwhile, in a small bowl, whisk the bean pickling liquid with the cider vinegar, mustard, honey, mustard seeds and cayenne pepper. Whisk in the oil and season the dressing with salt and pepper.
  3. Add 2 tablespoons of the dressing to the warm potatoes and toss. Add the cress, parsley, celery, pickled beans, smoked fish and the remaining dressing and toss well. Transfer the salad to plates, arrange the eggs on top and serve.
One serving: 311 cal, 17 gm fat, 2 gm sat fat, 32 gm carb, 3 gm fiber, 7 gm protein.

Suggested Pairing

Minerally Chenin Blanc.