Smoked Fish & New Potato Salad with Black Garlic Dressing

The mellow, caramelised flavours of black garlic really bring this dish together – if you can’t find black garlic roasted garlic makes a good substitute.

700g baby new potatoes

400g green beans or asparagus, ends

trimmed

1½ cups shelled peas (fresh or frozen) 400g smoked fish

Handful of purple basil leaves

DRESSING

2-3 large cloves black garlic, peeled 3 tablespoons extra virgin olive oil 2 tablespoons sherry vinegar

Cook the potatoes in boiling, salted water for 10 minutes, or until just tender. Drain, set aside to cool then thickly slice.

Cut the beans or asparagus into 4cm lengths and cook with the peas in boiling, salted water for 2-3 minutes then drain and plunge into ice cold water to cool. Drain well.

Dressing: Finely chop the garlic and whisk together with the oil and vinegar in a small bowl. Season with salt and pepper.

Break the fish into bite-sized pieces; discard the skin and bones. Put the beans, peas, potatoes and fish in a salad bowl. Drizzle with the dressing, adjust seasoning with salt and pepper and toss well. Garnish with basil leaves before serving. Serves 4