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Runner Bean, Smoked Trout, and Potato Salad

Having dabbled with runner-type beans last summer, we were determined to produce a crop of Scarlet Runner Beans in the garden this year, and this recipe makes the effort a worthwhile one! It’s a shame that flat-podded beans are not readily available at the market because they’re so much more flavorful than filet-type beans, easily standing alongside the big flavors of smoked trout, wholegrain mustard, and horseradish here. If you must make this salad with filet-type beans, you might want to dial back the horseradish a bit and substitute Dijon mustard for the wholegrain mustard, but DO make it — it’s wonderfully good!

Runner Bean, Smoked Trout, and Potato Salad

1 lb. 2 oz. new potatoes, scrubbed and halved or quartered
11 oz. runner beans, trimmed and sliced*
4 green onions, sliced
2-3 tbs. roughly chopped flat-leaf parsley
5 oz. smoked trout, flaked

For the dressing

2 fl. oz. olive oil
juice ½ lemon
2 tbs. red wine vinegar
2 tsp. wholegrain mustard
1 ½ tsp. prepared horseradish

To make the dressing, mix all the ingredients together in a jar and shake well.

Cook the potatoes in boiling salted water for 10 minutes until just tender, then drain. Cook the beans in boiling salted water for 10 minutes until tender, then plunge into ice water and drain.

Toss the warm potatoes and beans together with half of the green onions, all of the parsley, and half of the dressing. Spread over a platter, then scatter over the smoked trout. Scatter over the rest of the green onions, drizzle with the remaining dressing and serve.

* Most runner beans will need to have the strings removed. The easiest way to do this is to run a potato peeler down each side of the bean before topping and slicing into bite-size pieces.

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