Hot-smoked salmon nicoise salad

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

Recipe «Hot-smoked salmon nicoise salad» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.