Irish Smoked Mackerel and Butter Bean Salad with Dill

Shopping list

• 250 g smoked mackerel fillets — skin removed, flaked

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• 400 g cooked butter beans — drained and rinsed if tinned

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• 1 piece cucumber — diced

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• 1 piece red onion — small, thinly sliced

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• 15 g fresh dill — chopped

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• 3 tbsp natural yoghurt — full-fat or low-fat

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• 1 piece lemon — juice only

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• 1 tbsp extra virgin olive oil

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• 0.5 tsp black pepper — freshly ground

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• 100 g mixed salad leaves — to serve

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Step by step

1. 1

   In a large bowl, combine the butter beans, cucumber and red onion.

2. 2

   Add the flaked smoked mackerel and half the chopped dill; toss gently.

3. 3

   In a small bowl, whisk together the yoghurt, lemon juice, olive oil, black pepper and remaining dill to make a creamy dressing.

4. 4

   Pour the dressing over the salad and fold through gently until everything is lightly coated.

5. 5

   Arrange the mixed salad leaves on a serving platter or in individual bowls, spoon the mackerel and bean mixture on top, and serve immediately.