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Hot-smoked salmon nicoise salad
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Easy, elegant French bistro-inspired dish.
Ingredients:
  • 10 chat potatoes
  • 200g green beans, trimmed
  • 2 garlic cloves, finely chopped
  • 11.80 gm Dijon mustard
  • 60ml white wine vinegar
  • 80ml olive oil
  • 1 bunch watercress, leaves picked
  • 4 soft-boiled eggs, halved
  • 90g olive
  • 4 roma tomatoes, cut into wedges
  • 2 x 170g hot-smoked salmon portions, skin removed, flaked
  • 40.00 ml fresh basil leaves
  • 40.00 ml fresh flat-leaf parsley
Instructions:
  • Boil the potatoes in salted water until tender, about 10-12 minutes. Add the beans to the saucepan for the last minute of cooking. Drain and cool. Then, cut the potatoes in half.
  • In a bowl, combine garlic, mustard, vinegar, and oil. Season the mixture. Divide watercress, potato, beans, egg, olives, tomato, and salmon among serving bowls. Drizzle with dressing and sprinkle with herbs.

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