Created by: Great Australian Seafood
Prep time: 10 minutes
Cook time: 30 minutes
Give this classic salad an Easy As gourmet makeover with a Queensland twist.
- 4 baby potatoes
- 2 eggs
- Handful green beans, ends trimmed
- Queensland Mackerel fillets
- Salt and black pepper
- Olive oil
- 1 baby cos or baby gem lettuce
- 10 black or Sicilian olives
- 3 red radishes, sliced
- 10 cherry or baby roma tomatoes, halved
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
How to make
Place potatoes and eggs in a medium saucepan and cover with water. Bring to the boil. Remove eggs and set aside to cool. Cook potatoes for another 10 minutes, then add the beans and cook for a further 5 minutes. Drain both and set aside.
Season the Queensland Mackerel fillets with salt and pepper to taste. Heat 2 tbsp of olive oil in a frying pan over medium heat. Add mackerel, skin side up and cover with a lid. Cook for 5 minutes. Cut potatoes in half. Turn the fish over and add halved potatoes to the pan. Cook, uncovered for a further 3-4 minutes, until the fish has turned white and is flaky in the middle and the potatoes are golden.
Meanwhile, arrange the cos lettuce leaves on a platter or divide between two plates. Peel eggs, cut in half and place on top of the lettuce. Add beans, olives, sliced radishes, tomatoes, and potatoes. Arrange fish on top. Dress with a simple dressing made by mixing the olive oil, lemon juice, mustard and honey.