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Sorta salmon niçoise
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Total Time:
18 minutes
18 minutes
Ingredients:
- 2 x 120 g salmon fillets skin on, scaled, pin-boned, from sustainable sources
- 300 g green beans
- 2 large free-range eggs
- 8 black olives (stone in)
- 2 heaped tablespoons Greek yoghurt
Instructions:
- 1. Place the salmon skin side down in a colander over a pan of boiling salted water and cover to steam for 8 minutes. 2. Line up the beans, trim off the stalk end, then boil in the water under the salmon for 6 minutes until just cooked but not squeaky. 3. Gently add the eggs to cook for exactly 5½ minutes alongside the beans. 4. Squash the olives, remove the stones, and finely chop the flesh. Mix half of the olives with yoghurt, red wine vinegar, sea salt, and black pepper. 5. Remove the salmon to a board, then drain the eggs and beans in the colander. Toss the beans in the dressing and divide between plates. 6. Cool the eggs in cold water, peel, quarter them, and arrange on top of the beans. 7. Flake the salmon and place on top of the beans and eggs. 8. Sprinkle over the remaining chopped olives and finish with a teaspoon of extra virgin olive oil and a pinch of pepper.