Smoked Fish Salad With Beans and Dill Mascarpone

Smoked fish salad with beans and dill mascarpone. Recipe by Amanda Laird posted in the New Zealand Herald.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 16  small  vine ripened tomatoes
• 20 -25  green beans, trimmed
• 1  tablespoon olive oil
• 2  sides  smoked fish fillet (or approximately 800g)
• 200  g mascarpone
•  half a lemon, juice of
•  salt
• 1  tablespoon fresh dill, finely chopped
•  salt
•  fresh ground black pepper

Directions

1. Preheat the oven to 200°C
2. Put the tomatoes in an oven dish with the beans, drizzle with the oil and season.
3. Cook for approximately 10 minutes depending on their size, then set aside.
4. Remove the fish from the bones and tear into bite sized pieces.
5. Whisk the mascarpone with the lemon, salt and dill.
6. Serve the tomatoes, beans and fish together with a dollop of mascarpone on the top.