Dill may be quite a delicate looking herb, with those wispy,willowy fronds but it does have a most distinctive yet delightful scent. It particularly seems to have found its perfect match with seafood and the dish I've made sees this relationship continue.
While flicking through Issue 1 of Dish Magazine, I spotted a recipe for a White Bean and Smoked Fish Salad - what interested me most was the dressing, made with soft boiled egg, dill and parsley amongst other ingredients. I have played around with the recipe a little - simplifying the dressing and using Green Flageolet Beans and Smoked Trout.
Smoked Trout and Green Flageolet Bean Salad
1 tin green flageolet beans
1 small red salad onion, finely sliced
smoked trout fillet, skinned & boned
1 soft boiled egg
handful fresh parsley leaves
handful fresh dill
lemon juice, to taste
freshly ground white pepper
Make the dressing:
Place the soft boiled egg, parsley, dill, 1 tablespoon of lemon juice and 2 tablespoons of olive oil into a processor and process until roughly chopped. Add another drizzle of oil and pulse until finely chopped - taste and adjust for seasoning, adding more lemon juice and/or oil as necessary. The consistency you're after is like a slackened mayonnaise.
Assemble the salad
I've used canned green flageolet but you could also use haricot or cannellini beans - either dried or canned it is up to you.
If you're using canned beans, make sure you rinse them first.
Place the drained beans into a bowl and tip in half the dressing - toss well to mix it through. Add in the finely sliced onion along with a little more of the dressing and give it a brief toss. Take the fillet and roughly flake it over the beans - gently tumble the trout through the bean mixture adding more dressing if desired.
If you're serving this as a salad, then you would tumble this mixture onto a bed of watercress or baby spinach leaves (or a combination of the two).
I've gone even simpler than that - serving it as is, with slices of toasted olive bread - it's more like a bruschetta topping than salad.