I’ve put a spin on a classic Nicoise salad, that normally uses tuna, with luxurious smoked salmon. This is perfect for brunch, lunch or a light dinner!
The classic French flavours in this Nicoise salad are perfect with a glass of wine of a warm day! This recipe is a great way to use beautiful new potatoes such as jersey bennes that start coming into season in November in New Zealand.
You can smoke your own salmon for an extra delicious result – check out my super easy technique here.
- waxy baby potatoes 800g
- green beans 300g, trimmed
- free-range eggs 4
- cherry tomatoes 1 punnet, halved
- black kalamata olives ½ cup
- red onion 1 small, thinly sliced
- hot smoked salmon 400g, flaked into bite sized pieces
- dijon or wholegrain mustard 2 teaspoons
- lemon juice of 1
- extra-virgin olive oil 4 tablespoons
- fresh dill 3 tablespoons chopped
- capers 2 tablespoons, roughly chopped
- flat-leaf parsley ¼ cup chopped
- Bring a medium-size pot of water with 1 teaspoon salt to the boil.
- Halve or quarter potatoes so they are all roughly the same size. Boil potatoes for 10-12 minutes until just tender (use the tip of a sharp knife to test doneness). Drop beans into boiling water with the potatoes and cook for a further 3 minutes. Drain potatoes and beans. Set aside.
- Soft-boil eggs: place eggs in a small pot of water, bring to a boil and cook for 4 minutes (time carefully!). Run eggs under cold water (to stop cooking process). Once cooled, peel off shells.
- In a large bowl (big enough to hold the salad), whisk all dressing ingredients together and season with salt and freshly ground black pepper. Toss potatoes, beans, tomatoes, olives and red onion with the dressing.
- To serve, divide salad between plates and top with flakes of salmon. Cut boiled eggs in half lengthways (the yolk should be ever so slightly runny) and place two halves on top of each plate.