Hot-smoked salmon nicoise salad

title="Hot-smoked salmon nicoise salad"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Hot-smoked-salmon-nicoise-salad.jpg" srcset="https://img.taste.com.au/Qoe78qpM/w720-h480-cfill-q80/taste/2016/11/hot-smoked-salmon-nicoise-salad-66598-1.jpeg 720w, https://img.taste.com.au/8rGWAl9X/w643-h428-cfill-q90/taste/2016/11/hot-smoked-salmon-nicoise-salad-66598-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Hot-smoked salmon nicoise salad"
/>

• 0:20 Prep


• 0:10 Cook


• 
  4 Servings


• Easy

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

Featured in
Smoked salmon recipes, 15 minute meals

Ingredients

• 10 chat potatoes


• 200g green beans, trimmed


• 2 garlic cloves, finely chopped


• 2 teaspoons Dijon mustard


• 1/4 cup (60ml) white wine vinegar


• 1/3 cup (80ml) extra virgin olive oil


• 1 bunch watercress, leaves picked


• 4 soft-boiled eggs, halved


• 1/2 cup (90g) nicoise olives or kalamata olives


• 4 roma tomatoes, cut into wedges


• 2 x 170g hot-smoked salmon portions, skin removed, flaked


• 2 tablespoons fresh basil leaves


• 2 tablespoons fresh flat-leaf parsley

Method

• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 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.
  
  
  

• Author: Valli Little


• Image credit: Andy Lewis


• Publication: Taste.com.au

Source: taste.com.au