Hot smoked salmon nicoise salad

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How to make Hot smoked salmon nicoise salad

  • Yield : 4
  • Prep Time : 0:20
  • Cook Time : 0:10
  • Total Time : 0:30

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.

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