1/2 cucumber, cut in half lengthways, deseeded and cut into chunky pieces
2 spring onions, finely sliced
2 hard-boiled eggs, quartered
100 ml (3 1/2 fl oz) half-fat soured cream
1 tablespoon wholegrain mustard
1 teaspoon French mustard
2 tablespoons lemon juice
1 teaspoon chopped dill
1 teaspoon chopped tarragon
salt and pepper
Bring a large saucepan of lightly salted water to the boil and cook the pasta for 11 minutes until ‘al dente’, or according to the packet instructions. Drain and cool under running cold water. Tip into a large bowl and set aside.
Meanwhile, bring a medium-sized saucepan of lightly salted water to the boil and cook the beans in for 4–5 minutes until just tender. Drain into a colander, cool under running cold water and set aside.
To make the dressing, mix together in a small bowl all the ingredients and season with salt and pepper.
Flake the smoked mackerel fillets into large pieces into the bowl with the cooled pasta, then add the salad leaves, cucumber, spring onions and cooked beans. Dress with some of the dressing. Divide the pasta salad among serving bowls and top with the hard-boiled eggs. Serve with the dressing on the side.