Warm smoked salmon and white bean salad
400 g, trimmed
Hot smoked salmon
185 g, flaked
Canned cannellini beans, rinsed, drained
1 can(s), (1x400g can)
3 medium, coarsely chopped
¼ medium, sliced
⅓ cup(s), leaves
Anchovy fillets in oil, drained
- Bring a medium saucepan of water to the boil. Add beans and cook for 2 minutes. Drain. Transfer to a large bowl.
- Combine oil and lemon juice in a small bowl.
- Place salmon and cannellini beans in a medium frying pan over medium heat. Toss gently to heat through.
- Add to green beans with tomatoes, red onion, basil, anchovy and lemon dressing. Season with salt and pepper and gently toss to coat.