Hot-smoked salmon nicoise salad

Cooking Fish Hot-smoked salmon nicoise salad

This simple, yet impressive, recipe is inspired by the French bistro classic.

Lables: Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Cook the potatoes in a saucepan of boiling, salted water for 10-12 minutes until tender, adding the beans for the final 1 minute of cooking time. Drain and refresh. Halve the potatoes.
  2. Whisk together the garlic, mustard, vinegar and oil in a bowl, then season. Divide the watercress, potato, beans, egg, olives, tomato and salmon among bowls. Drizzle over the dressing and scatter with herbs.

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10 chat potatoes
200g green beans, trimmed
2 garlic cloves, finely chopped
2 tsp Dijon mustard
1/4 cup white wine vinegar
1/3 cup extra virgin olive oil
1 bunch watercress, leaves picked
4 soft-boiled eggs, halved
1/2 cup nicoise or kalamata olives
4 roma tomatoes, cut into wedges
2 x 170g hot-smoked salmon portions, skin removed, flaked
2 tbsp each chopped basil and flat-leaf parsley leaves

Adv

Autors
Preparation time
20
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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