Ingredients
- 400 g (14 oz) kipfler potatoes, ewashed
- 1 tablespoon olive oil sea salt
- 12 quail eggs
- 300 g (10 1/2 oz) small green beans
- 2 teaspoons olive oil, extra
- 3 x 200 g (7 oz) salmon fillets
- 2 large ripe tomatoes, cut into
- 8 wedges
- 150 g (5 1/2 oz) small black olives
- 80 ml ( 1/3 cup) extra virgin olive oil
- 1 1/2 tablespoons white wine vinegar
- 1 tablespoon lemon juice
- 2 garlic cloves, crushed
Method
1. Boil or steam the potatoes for 10 minutes or until they are almost cooked through. Drain and cut them into 2 cm (3/4 inch) slices on the diagonal, then toss them with the olive oil until they are coated. Season to taste with sea salt.
2. Put the eggs in a saucepan of cold water and bring them to the boil for 2 minutes. Cool the eggs under running water, then peel and halve them. Bring the water back to the boil and cook the beans for 2 minutes or until they are just tender, then drain them, plunge them into cold water and drain again.
3. Heat the barbecue to medium-high direct heat. Cook the potato slices on the chargrill plate for 2 minutes on each side, or until they are golden and cooked through. Brush the salmon fillets with the extra oil and cook them, skin-side down, on the flat plate for 2-3 minutes, then turn and cook them for another 2-3 minutes, or until they are almost cooked through. The salmon should remain slightly rare in the middle. Break the filletsinto chunks with a fork, removing any bones as you go.
4. Put the potato in a large bowl with the beans, tomato and olives. Whisk together the oil, vinegar, lemon juice and garlic, and add the dressing to the bowl. Season with sea salt and freshly ground black pepper, and gently toss the salad until everything is well combined. Pile some of the potato mixture on four serving plates, top with the salmon and eggs, and serve immediately.
