Salad with Stockfish, Tomatoes, Olives and Onions

Ingredients

• 500 g stockfish
• 600 ml Milk
• 250 g green beans
• Salt
• 1 large red onion
• 1 mild red pepperoni
• 1 Garlic clove
• 200 g cocktail tomatoes
• 4 tbsp olive oil
• pepper (ground)
• 1 tbsp Lemon Juice
• 0.5 handful tarragon
• 80 g Black olives

Instructions

1. 1.

   Place the fish in cold water and let it soak for 24 hours, changing the water occasionally. The next day rinse well and bring to a boil in a pot with milk. Cook over medium heat for about 10 minutes. Remove, debone and flake into small pieces.

2. 2.

   Wash, trim and blanch the beans in boiling salted water for about 8 minutes. Drain and set aside. Peel and halve the onion, slicing it into thin strips. Wash the pepperoni and cut into rings. Peel the garlic and finely dice it. Cut the tomatoes in half. In a pan, sauté the tomatoes and garlic in 2 tbsp hot olive oil for about 2 minutes. Warm the beans briefly. Season with salt, pepper and lemon juice, then stir in tarragon. Plate the tomato-bean mixture with onions, olives, pepperoni and stockfish. Drizzle with remaining olive oil before serving.