Pasta Salade Niçoise with Hot Smoked Kingfish and Vermouth Pâté

Created by Brodie Nalywajko - Pierogi Studio

INGREDIENTS

1 x Little Tin Co. Hot Smoked Kingfish and Vermouth Pâté

500g gnocchi sardi (or any small pasta), cooked and drained

Large handful green beans, trimmed and blanched

250g punnet cherry tomatoes, halved

4 baby cucumbers, thinly sliced

1 tbsp capers, drained

100g wild olives (or Kalamata)

4 eggs, soft boiled

Basil leaves and dill fronds, to serve

Dressing

60ml olive oil

60ml red wine vinegar

Sea salt and freshly cracked black pepper

METHOD

To make the dressing in a small jug add oil and vinegar, 1-2 tbsp Little Tin Co. Hot Smoked Kingfish and Vermouth Pâté, season with salt and pepper and whisk until combined.  Pour over the drained pasta and toss to coat.

TO SERVE

Arrange pasta on a large platter.  Lazily arrange the other ingredients around the platter and serve with remaining Hot Smoked Kingfish and Vermouth Pate.  Garnish generously with basil leaves and dill fronds.

Serves 8