A lovely twist on the classic French salad Niçoise using fresh salmon fillets. It’s simple dish that is packed full of flavour which combines the sweet and tangy taste of the two dishes together to create a wonderful crisp and vibrant dish.
- 300-400 g salmon fillet, from sustainable source
- olive oil
- 200 g new potatoes
- 100 g green beans
- 2 large free-range eggs
- 1 soft round lettuce
- 1 handful of black olives (stone in)
- 4 ripe plum tomatoes
- 1 clove of garlic
- 6 tablespoons extra-virgin olive oil
- 1 lemon
- 1 teaspoon Dijon mustard
1. Season the salmon with sea salt and black pepper, then add, skin-side down, to a hot frying pan with 3 tablespoons of olive oil. Fry for 4 minutes, then turn and cook for a further 2 minutes.
2. Remove from the pan and set aside to cool, then flake into chunks.
3. Place potatoes in a medium saucepan and add cold water to cover . Bring to a boil, season with salt, and cook until tender, 15−20 minutes. Transfer potatoes to a bowl with a slotted spoon, set aside to cool then peel and quarter.
4. Add green beans to the pot of boiling water. Cover; cook, stirring occasionally, until tender, 4 to 6 minutes. Remove with a slotted spoon. Rinse under cool water, and set aside.
5. Cook the eggs in a pan of boiling water for 6 minutes to hard-boil, then transfer eggs to bowl of ice water and chill until cold, about 5 minutes then peel and quarter and set aside.
6. To make the dressing, peel and finely chop the garlic, then combine in a large bowl with the extra virgin olive oil, lemon juice, mustard and a pinch of salt and pepper.
7. Add the lettuce leaves to the dressing with the potatoes, beans and olives. Cut the tomatoes into wedges, add to the bowl, then toss to coat.
8. Divide between 2 bowls and top each with the egg quarters and flaked salmon.