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FILL the small and medium-sized pan with water and bring to a boil. COOK the eggs in the small pan for about 7 to 9 minutes, depending how you like your eggs.
PLACE the eggs under running cold water and then peel them. Meanwhile remove the ends of the green beans and COOK them in the medium-sized pan for about 5 minutes.
RINSE the cucumber and lettuce. REMOVE any excess water of the lettuce using the salad spinner. CHOP the cucumber into slices, pieces or strips and the eggs into quarters.
PEEL the red onions and slice them into thin rings. CLEAN the mackerel and use your hands to create small pieces. Make sure to remove all the bones.
DIVIDE the lettuce over the plates along with red onion, green beans, cucumber, black olives, eggs and mackerel. SEASON with the dressing and some extra pepper and salt if you like. Enjoy!