Serves 4
Prep 10 mins
Cooking 20 mins
600 g baby potatoes
4 eggs
200 g green beans, trimmed
1/3 cup (80 ml) olive oil
4 x 100 g skin-on Akaroa Salmon fillets
½ cup kalamata olives, halved
½ a preserved lemon, white part removed, zest thinly sliced
1 tsp Dijon mustard
1 tbsp white wine vinegar
½ bunch chives, finely chopped
1 baby cos lettuce, leaves separated
1 tomato, cut into thin wedges
Place potatoes in a saucepan of cold water over high heat. Bring to the boil then cook for 5 minutes, add eggs and cook for a further 8 minutes then add beans and cook for 2 more minutes or until potatoes are cooked through and beans tender. Drain and transfer potatoes to a bowl. Refresh eggs and beans under cold water. Peel and quarter eggs, quarter potatoes and halve beans.
Meanwhile, heat 2 tsp of the oil in a non-stick frypan over high heat. Score salmon skin a few times (this will keep the salmon flat as it cooks) and season with salt. Add salmon, skin side down, cover with baking paper and weigh down with a second heavy pan. Cook for 3–4 minutes, or until the salmon skin is very crisp. Turn salmon over, add olives and cook for 1–2 minutes or until salmon is just cooked through but still pink on the inside.
For the dressing combine preserved lemon, mustard, vinegar and remaining oil. Add potatoes and chives and toss to coat. Arrange lettuce on a serving plate, add potato and beans and top with cooked salmon, eggs and tomato. Spoon over crisp olives to serve.