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Ingredients
55g/2oz smoked haddock, sliced very thinly
½ lime, juice only
For the bean salad
110g/4oz green beans
½ orange, juice only
1 tbsp sesame seeds
2 tsp olive oil
salt and freshly ground black pepper, to taste
1 orange, peeled and segmented, to garnish
Method
1. Place the sliced smoked haddock onto a serving plate, then squeeze the lime juice over the fish.
2. Leave to marinate while you make the bean salad.
3. For the bean salad, place the beans into boiling salted water. Blanch for one minute before draining and refreshing under plenty of cold water.
4. Cut the cooked beans into thirds, and place in a bowl.
5. Cover with the orange juice and sprinkle with sesame seeds. Drizzle with olive oil, and season to taste.
6. Garnish the bean salad with orange segments and serve alongside the smoked haddock carpaccio.
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