Ingredients

• 2 garlic cloves
• peeled
• left whole
• small bunch fresh parsley
• leaves only
• 85g/3oz chopped walnuts
• 500ml/18fl oz rapeseed oil
• pinch salt
• 350g/12oz cooked leftover salmon fillet
• flaked
• 2 tbsp shredded smoked salmon
• 1 tbsp ready-made mayonnaise
• 1 garlic clove
• crushed
• 1 tbsp tomato ketchup
• splash balsamic vinegar
• 4 large firm tomatoes
• cut in half from top to bottom
• seeds removed and reserved
• salt and freshly ground black pepper
• 150g/5oz French beans
• trimmed
• 3 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 2 small shallots
• sliced

Directions

• For the parsley oil
• blend the garlic
• parsley and walnuts as finely as possible in a food processor
• then gradually add the oil in a thin stream
• blending continuously
• until smooth and well combined. Season
• to taste
• with salt. Set aside until needed.
• For the stuffed tomatoes
• in a large bowl
• mix together the flaked salmon
• smoked salmon
• mayonnaise
• garlic
• ketchup and balsamic vinegar until well combined. Season
• to taste
• with salt and freshly ground black pepper.
• Stuff the tomato halves with the filling mixture. Set aside.
• For the green bean and shallot salad
• blanch the beans in a large pan of salted
• boiling water for 1-2 minutes. Drain well and run under a cold tap to refresh.
• In a bowl
• whisk together the oil
• vinegar and mustard until well combined. Add the blanched beans and the shallot rings and stir to coat them in the dressing. Season
• to taste
• with salt and freshly ground black pepper.
• To serve
• place two stuffed tomato halves
• cut sides facing downwards
• onto each of four serving plates. Drizzle over the parsley oil. Spoon the salad alongside.