Salmon, beans and pickled apple salad


(For 4 portions)

  • 140g cooked salmon
  • 160g cooked pinto beans  
  • 100g pickled granny smith apple  
  • 1 punnet Sakura Cress
  • 1 punnet Sechuan Cress 
  • 4 tbsp sesame oil 
  • juice of ½ a lemon

For the pickled granny smith apples:

  • 2 Granny Smiths apples  

For the brine:

  • 300ml cider vinegar   
  • 3 tbsp caster sugar    
  • 1 tbsp table salt 
  • 1 anis star   


  • Drain and rinse the pinto beans under clear water.
  • In a bowl, whisk together the sesame oil and the lemon juice.
  • Arrange the salad using the pickled apples and the freshly cut cresses.
  • Drizzle the dressing on top and serve.

For the pickled granny smith apples and brine: 

  • Bring the brine to boil for 1 minute, whisk and make sure that the sugar and salt are well dissolved. Take off the heat and let cool down for a minute or two.
  • Pour over the sliced apples (ideally using a jar), close and let infuse for two hours.

Recipe: Franck Pontais

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