Hot-Smoked Salmon Niçoise Salad
14
- Prep Time15 mins
- Total Time55 mins
- Makes4 servings
(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba; Photography by Erik Putz and Christie Vuong; Food styling by Ashley Denton; Prop styling by Madeleine Johari)
Put a delicious twist on this traditional French salad by swapping tuna for smoky salmon.
Ingredients
300 g baby red potatoes, halved
4 tbsp olive oil, divided
1/2 tsp salt, divided
400 g green beans, trimmed
2 tsp lemon zest
1 tbsp lemon juice
1 tsbp Dijon mustard
2 tsp honey
1 shallot, finely chopped
2 tbsp coarsely chopped tarragon, (optional)
6 radishes, quartered
2 hot-smoked salmon fillets, each about 125 g
1/3 cup niçoise or kalamata olives, pitted and halved
4 soft-or hard-boiled eggs, halved
1 pint cherry tomatoes, halved
Instructions
Position rack in centre of oven and preheat to 425F.
Toss potatoes with 1 tbsp olive oil and 1/4 tsp salt on a baking sheet. Arrange cut-side down and roast for 15 min.
Push potatoes to side of sheet. Add green beans. Continue roasting until golden-brown, about 15 min more.
Whisk lemon zest and juice with Dijon, honey, shallot and 3 tbsp oil and 1/4 tsp salt in a bowl. Whisk in tarragon.
Toss green beans in a bowl with half of dressing. Arrange on a platter. Add potatoes to same bowl and toss with 2 tbsp dressing. Arrange beside beans. Toss radishes with 1 tbsp dressing and add to platter. Arrange salmon, olives, eggs and tomatoes on platter. Season with pepper.