Smokies Salade Niçoise

Sue Lawrence, Winner of Glenfiddich Regional Food Writer of the Year and author of many cookery books, visited Iain at Cupar Farmer's Market in February 2004. The following recipes are kindly reproduced with Sue Lawrence's permission; Smokie Pots and Pâté with Crowdie and Lovage can be found in her latest book "A Cook's Tour of Scotland".

Ingredients
Crisp salad leaves, washed
3-4 large tomatoes, quartered
100g green beans, blanched for 1 minute until al dente
3 hard-boiled eggs, peeled, quartered
4-6 waxy salad potatoes, cooked in their skins, quartered
1 pair smokies, boned, skinned and flaked
good handful black olives
50g tin of anchovies, drained
5 tbsp extra-virgin olive oil
juice of 1 lemon

Method
Place the salad in a large bowl then top with the tomatoes, beans, eggs, potatoes and, finally, the smokies with the olives and the anchovies. Whisk together the oil and the lemon juice, season and then pour this dressing over just before serving.