Salad of the week: Salmon Nicoise

This salad came about as a result of having some smoked salmon in the fridge which I’d forgotten about. Never a great thing. Luckily it was still within it’s use by date, so with the addition of a few extras, it became a quite delicious Friday night dinner. With the added advantage that everyone in our family ate it with relish. Even my notoriously picky son.

A traditional Nicoise salad includes anchovies. I left these out this time (more kid friendly), but have included them below for you to add if you like. I added capers for extra salt/zest, but up to you again whether you wish to or not.

SMOKED SALMON NICOISE SALAD2017-02-10 20.37.59 HDR v1.jpg
(serves 4)

6 new potatoes
150g fresh green beans, top and tailed
4 eggs
1 cos lettuce, washed and leaves torn
1/2 red onion finely sliced
1/4 telegraph cucumber, cut into 2cm cubes
1/2 punnet cherry tomatoes, sliced
12 pitted black olives (I used kalamata olives)
200g hot smoked salmon
handful fresh basil leaves

Dressing:
1 Tbsp red wine vinegar
3 Tbsp extra virgin olive oil
1 tsp Dijon mustard
6 fresh basil leaves
salt/pepper

Optional:
1 Tbsp capers, and/or
6 whole anchovies (the best quality you can find)

  1. Cut potatoes in half, and boil in salted water until just cooked (about 10 minutes). Drain, refresh in cold water, drain again and set aside.
  2. Bring a pan of salted water to the boil. Add green beans and blanch until bright green (about 1 minute). Drain, refresh with cold water, drain again and set aside.
  3. Bring another pan of water to the boil. Remove from the heat, add whole eggs and boil for 7 minutes. Drain, cover with cold water to stop cooking and set aside.
  4. To make dressing, process all ingredients with a stick blender until emulsified.
  5. To make the salad, line a salad bowl with torn cos leaves. Top with onion, cucumber, tomatoes and potatoes.
  6. Remove skin from salmon and break into pieces. Place salmon on top of the salad.
  7. Top with green beans, olives and either capers or anchovies (or both).
  8. Peel shells from eggs and quarter. Top the salad with the eggs and toss over basil leaves.
  9. Pour over salad dressing and serve.
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