Directions
- 1Put salmon fillets skin side down into a colander. There should be a couple of inches of boiling water in the pot, but the colander shouldn't touch the water. Steam for 8 minutes.
- 2Boil green beans for 6 minutes. Trim the ends before boiling.
- 3Add the eggs to the boiling water with the green beans and let them boil for 5 and a half minutes.
- 4Make the dressing by mixing chopped black olives, olive oil, red wine vinegar, salt and pepper.
- 5When the salmon is ready, flake it over the salad.
- 6Drain the beans and add the dressing, mixing nicely.
- 7Run the eggs under cold water for 30 seconds to cool them off.
- 8Peel and slice the eggs and place them on the salad, along with the rest of the tapenade.
Ingredients
- 120 grams salmon fillets
- 300 grams green beans
- 4 free-range eggs
- 8 black olives
- 2 heaped tablespoons Greek-style yoghurt
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 pinch salt
- 1 pinch pepper
Equipment
potcolanderknifespoon
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