Smoked mackerel Niçoise with butterbean aioli

Smoked mackerel Niçoise with butterbean aioli
Serves: 4
Course: Main Course
Cooking Time: 0 hr 40 mins


  • 1 tin of butterbeans (drained and rinsed)
  • 2 cloves of garlic, peeled and sliced
  • 150ml cream
  • Juice of ½ a lemon
  • Salt and white pepper
  • 100ml olive oil
  • 3tbs red wine vinegar
  • A squeeze of honey
  • Salt and black pepper
  • 2tbs chopped chives
  • 4 free-range eggs
  • 200g packet French beans, trimmed
  • 8 new potatoes, cooked and halved
  • A small red onion, peeled, halved and thinly sliced
  • 4 ripe plum tomatoes, quartered
  • 16 stoned olives
  • 200g packet of smoked mackerel
  • Some fresh basil

1 For the butterbean aioli: for best results do this in a food processor. Simply blend all the ingredients until smooth, then chill the aioli.

2 For the dressing: whisk everything together.

3 Put the eggs into boiling water, cook for seven minutes, refresh under cold water and peel carefully.

4 Cook the beans in boiling salted water for two minutes, then refresh, or for a quick cheat you can put them in the microwave in the packet for two to three minutes, depending on how thick they are.

5 Put the potatoes, French beans, red onions, tomatoes and olives into a bowl.

6 Season, add the dressing and turn all together so everything is coated.

7 Spoon a pool of butterbean aioli on the centre of the plates, then divide the dressed mixture nicely on top.

8 Flake the mackerel over the salad and garnish with the basil.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford