Hot-Smoked Salmon On A Warm Bean, Potato, And Olive Salad

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James Beard

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Ingredients

1/2 pound green beans (preferably French), cooked and cut in half horizontally

1 shallot, finely diced

2 vine-ripened tomatoes, seeded and chopped

1 tablespoon capers

2 cups Kalamata olives, pitted

6 tablespoons extra-virgin olive oil

4 medium-sized new potatoes, cooked and sliced into 1/4-inch slices

4 sprigs fresh fennel or other garden herbs

Freshly ground pepper to taste

4 fresh salmon fillets, 3 ounces each,

boned and scaled with the skin on (your fishmonger can do this for you)

2 tablespoons fennel seeds

1 teaspoon sea salt

1/2 teaspoon cracked peppercorns

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