Smoked haddock niçoise

serves 2

  • 2 smoked haddock fillets         
  • 15 ml olive oil
  • 100 g fine green beans
  • 6 cooked baby potatoes, quartered
  • 2 medium hard-boiled eggs, halved
  • about 12 black olives, pitted
  • 200 g small rosa tomatoes, halved
  • salt and freshly ground black pepper to taste

Heat the oven’s grill. Put fish on a baking tray lined with baking paper. Rub fish with the olive oil on both sides. Grill for about 5 minutes. Turn fish over and grill for another 5 minutes. Take out and allow to cool. Break fish into bite-sized chunks. Dunk green beans in very hot water (just off the boil) for about 4 minutes. Drain and allow to cool. Arrange all the ingredients in a big salad bowl and season with salt and pepper. Serve with fresh lemon slices and olive oil.