So the Chinese have this saying – which I wrote in my last post – “eat breakfast like a king, lunch like a merchant, and dinner like a pauper.”
Why? Well it’s all in the aim to lose some excess pudge. And if you want to look at it all science-like, there’s a host of biological substances that are regulated by not overeating too late.
Practicing what I preach (which I assure you, I can fall off the wagon sometimes), I wanted something light – and tasty – for dinner. Can’t beat the crunch of fresh fennel and perfectly blanched beans in combination with the soft potatoes and textural smoked fish.
Cashing in on the way boiled floury potatoes go all creamy and kind of dress a salad in one, I used them as a base, and while warm tossing with blanched green beans, shaved fennel, a grind or two of black pepper and pieces of smoked ocean trout. Just season the water you cook both beans and potatoes in and you wont need to add more salt. Use oil from marinated feta to add some moisture and help the texture.
Then in a separate bowl, whip together marinated feta (I love Meridith Dairy’s Goat’s feta) and finely chopped french tarragon (this herb is a wonderful accompaniment to fish). Use a touch more oil to thin out the consistency if it’s too thick. Top the salad with whipped feta and finish with a flourish of a little more oil. Lovely.