Name: Niçoise salad with hot-smoked salmon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 12 baby new potatoes; 4 eggs; 125 gram green beans, trimmed; 250 gram punnet cherry tomatoes, halved; 250 gram hot-smoked salmon, skin removed, flaked; 150 gram mixed salad leaves; 1/4 cup seeded kalamata olives; Dressing; 1/3 cup extra virgin olive oil; 1/4 cup red wine vinegar; 2 teaspoon wholegrain mustard; 2 clove garlic, crushed; crusty bread to serve (optional)

Niçoise salad with hot-smoked salmon

This niçoise salad recipe sees the classic French salad welcome rich, delicate hot-smoked salmon in place of traditional tuna. Enjoy for a light lunch or dinner with plenty of crusty bread

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Serves 4

Prep

10M

Cook

20M

Total

30M

Ingredients

12 baby new potatoes

4 eggs

125 gram green beans, trimmed

250 gram punnet cherry tomatoes, halved

250 gram hot-smoked salmon, skin removed, flaked

150 gram mixed salad leaves

1/4 cup seeded kalamata olives

Dressing

1/3 cup extra virgin olive oil

1/4 cup red wine vinegar

2 teaspoon wholegrain mustard

2 clove garlic, crushed

crusty bread to serve (optional)

Method

Niçoise salad with hot-smoked salmon

1.Place potatoes in a medium saucepan and cover with cold water. Bring to the boil on high. Cook for 12-15 minutes until tender. Drain, then leave to cool.

2.Place eggs in a medium saucepan. Cover with water, then bring to the boil on high. Cook for 4 minutes, adding beans after 2 minutes. Drain and refresh in cold water. Halve beans lengthways.

3.Peel eggs and halve. Transfer to a large bowl with remaining ingredients.