Leafy Salad with Beans and Salmon

Ingredients

• 2 tbsp smoked paprika
• 400 g salmon fillet (ready to cook with skin on)
• Sea salt
• freshly ground pepper
• 250 g thick beans
• 200 g mixed leafy salad (e.g., arugula, red oak leaf, young spinach)
• 1 handful chives
• 1 handful parsley
• 1 handful tarragon
• 150 g Sour cream
• 2 tbsp lemon juice

Instructions

1. 1.

   Line a pot with aluminum foil and sprinkle it with smoked paprika. Place a rack or perforated tray on top (a few centimeters above the paprika). Cover and heat until it smokes.

2. 2.

   Rinse the salmon, pat dry, and season with salt and pepper. Lay it skin-side down on the rack and cover; smoke for about 30 minutes (use a tightly sealing lid or work outdoors or on a grill where a lot of smoke develops).

3. 3.

   Meanwhile, wash the beans and cook them in salted water for about 8 minutes. Shock in cold water, drain, and remove the skins.

4. 4.

   Wash, trim, dry, and tear the salad into bite-sized pieces. Rinse the chives, shake off excess moisture, and roughly chop.

5. 5.

   For the dressing, rinse parsley and tarragon, shake dry, pluck leaves, and finely chop. Whisk sour cream with lemon juice, herbs, salt, and pepper; taste and adjust seasoning.

6. 6.

   Remove the fish from the smoke, let it cool for a few minutes, remove the skin, and break into pieces.

7. 7.

   Combine all prepared salad ingredients and arrange on plates. Distribute the salmon over the salad, drizzle dressing on top, and serve.