Butter Bean Mash With Smoked Salmon

Petite Kitchen’s Eleanor Ozich shares her recipe for a garlicky butter bean mash topped with smoked salmon and braised greens

By Eleanor Ozich

Garlicky butter bean mash topped with smoked salmon and braised greens. Photo / Eleanor Ozich

Thursday June 5, 2014

This wonderfully delicious and hearty meal is perfect for when you don't have much time to spend in the kitchen. The dish is based around a gorgeously comforting butter bean mash, served with braised greens, a couple of slices of smoked salmon, a scattering of basil and cherry tomatoes.

The result is deceptively creamy and makes a wonderful nourishing lunch or simple wholesome dinner. And it's also gluten- and dairy-free (if using olive oil).

GARLICKY BUTTER BEAN MASH TOPPED WITH SMOKED SALMON AND BRAISED GREENS
Serves 2-3

2 cans drained butter beans
1 cup good quality vegetable or chicken stock
3 Tbsp butter, ghee or olive oil, plus a little extra for greasing
2 cloves garlic, finely minced
Sea salt and pepper
Large bunch spinach or silverbeet, rinsed and roughly chopped
200g smoked salmon slices
1 punnet cherry tomatoes, sliced in half
Large handful basil, roughly chopped

1. Place butter beans and stock in a saucepan. Bring to the boil and simmer until almost all stock has cooked off.

2. Add butter, ghee or olive oil, garlic and a good pinch of sea salt and pepper. Mash well.

3. Grease a small saucepan and add rinsed spinach or silverbeet. Cook 1-2 minutes or until wilted. Season to taste.

4. To serve, divide mash and wilted greens between 2-3 bowls. Top with a couple of slices of smoked salmon, a scattering of basil and cherry tomatoes.