Flemish Fishermen’s Salad

250 g / 8 oz. dried white beans
1 onion
1 sprig savory
250 g / 8 oz. potatoes
2 cooked beets
4 kipper fillets
1 dl / 3,3 fl. oz. mayonnaise
1 shallot
1 ts french mustard
1 tb chopped parsley
4 gherkin pickles

Preparation:
Soak the beans overnight. The next day, put the beans in boiling salted water with the onion (cut in two) and the savory. When they are all cooked but still firm, drain them and remove the onion and savory. Cook the potatoes in boiling salted water, peel and dice them. Dice the beets.

Cut the kipper fillets into 1-inch strips and mix them in a salad bowl with the potatoes, beans and beets. Chop the shallot, parsley and gherkins and mix them into the mayonnaise and mustard. Spoon the sauce over the salad and mix carefully.

Remarks: 4 servings.

Source: A Taste of the Belgian Provinces, Enid Gordon and Midge Shirley (published by The Tuesday Group, rue Frans Merjay, 1060 Brussels).