Ingredients Jump to Instructions ↓

  1. 16 green beans, trimmed

  2. 16 slices good quality smoked salmon

  3. 2 tablespoons lemon juice

  4. cup (125ml) extra virgin olive oil

  5. bunch chives, chopped finely

  6. eggplant caviar

  7. 1 small (230g) eggplant

  8. 1/3 cup (80ml) lemon juice

  9. 2 tablespoons extra virgin olive oil

  10. small (50g) red onion, chopped finely

  11. 2 cloves garlic, crushed

  12. sea salt flakes

  13. 10 french tarragon leaves, chopped coarsely

  14. 1 medium (150g) ripe tomato, peeled, seeded, chopped finely

  15. freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Cook beans in boiling salted water for 6 minutes; drain. Place in a bowl of iced water until cold; drain well. Cut into long, thin strips.

  2. EGGPLANT CAVIAR Peel and cut the eggplant into 5mm cubes and place Immediately in a bowl with 2 cups (500ml) water and half the lemon juice. This stops the eggplant browning. Drain eggplant and squeeze out excess water. Steam for about 10 minutes or until just tender. Heat half the oil in a heavy-based saucepan; add onion, garlic and sea salt. Cook over a low heat until onion is soft. Combine onion mixture and eggplant with tarragon, tomato and remaining juice and oil. Season to taste with salt and pepper.

  3. Arrange salmon on plates. Toss beans in juice and a little of the oil; season with salt and pepper. Arrange beans in the centre of the salmon, top with Eggplant Caviar, some more oil, pepper and chives


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