Serves 4
1 x 418 g or 2 x 213 g cans red or pink wild Alaska salmon
450 g (1 lb) small new potatoes, scrubbed
175 g (6 oz) fine green beans
4 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon wholegrain mustard
salt and freshly ground black pepper
1 Romaine lettuce, roughly shredded
4 tomatoes, cut into wedges
about 20 black or green olives
50 g (2 oz) marinated anchovies
4 eggs, hard-boiled and quartered
* Drain the salmon. Remove skin and bones, if desired and break into large chunks. Set aside
* Cook the potatoes in lightly salted boiling water until tender - about 15 - 20 minutes. At the same time, cook the green beans in simmering water until just tender - about 4 - 5 minutes
* In a large serving bowl, make up the dressing by whisking together the olive oil, lemon juice, mustard and seasoning. Drain the beans and add them to the dressing whilst they are warm, tossing them to coat.
* When the potatoes are cooked, drain them and add to the bowl, then allow them to cool
* Add the lettuce and tomatoes to the bowl with the olives, anchovies and salmon chunks. Top with the quartered eggs, then serve