Smoked mackerel Niçoise with butterbean aioli – The Irish Times

Ingredients

• 1 tin of butterbeans (drained and rinsed)
• 2 cloves of garlic, peeled and sliced
• 150ml cream
• Juice of ½ a lemon
• Salt and white pepper
• 100ml olive oil
• 3tbs red wine vinegar
• A squeeze of honey
• Salt
• black pepper
• 2tbs chopped chives
• 4 free-range eggs
• 200g packet French beans, trimmed
• 8 new potatoes, cooked and halved
• A small red onion, peeled, halved and thinly sliced
• 4 ripe plum tomatoes, quartered
• 16 stoned olives
• 200g packet of smoked mackerel
• Some fresh basil