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In a small bowl, mix miso with a dash of water to create a smooth paste.
Finely chop a clove of garlic.
Open one can of cannellini beans and give the cannellini beans a good rinse before use.
Heat a medium fry pan and add butter and garlic. Saute for a minute to release the garlic flavour into the butter. Then add cannellini beans and miso paste. Saute for 2-3 minutes. Remove from heat and set aside for assembly.
Wash and rinse rocket leaves.
Remove hot smoked salmon from packaging. Discard skin and pull apart the salmon flesh into a bowl. Set aside for assembly.
Cut lemon wedges for serving.
Gently mix miso cannellini beans and hot smoked salmon flakes together.
Place rocket leaves in a serving bowl.
Tumble miso cannellini beans and hot smoked salmon on top.
Give it a good squeeze of lemon juice.
Finish with a drizzle of olive oil and cracked pepper.
If you don’t have hot smoked salmon, canned tuna or salmon will work in this salad. Use tuna or salmon chunks versus flakes as you still want bite-sized pieces in the salad.
You can use canned or dried cannellini beans. Or if you don’t have cannellini beans, any kind of white bean is fine.
Miso paste is available at many large supermarkets or Asian grocery stores. Shiro miso (white miso) are naturally gluten free but please check the labels.
Eat as a salad or serve as a toast topper.
Cannellini beans are naturally gluten free but do check the can labels in case.