This salad came about as a result of having some smoked salmon in the fridge which I’d forgotten about. Never a great thing. Luckily it was still within it’s use by date, so with the addition of a few extras, it became a quite delicious Friday night dinner. With the added advantage that everyone in our family ate it with relish. Even my notoriously picky son.
A traditional Nicoise salad includes anchovies. I left these out this time (more kid friendly), but have included them below for you to add if you like. I added capers for extra salt/zest, but up to you again whether you wish to or not.
SMOKED SALMON NICOISE SALAD
6 new potatoes
150g fresh green beans, top and tailed
1 cos lettuce, washed and leaves torn
1/2 red onion finely sliced
1/4 telegraph cucumber, cut into 2cm cubes
1/2 punnet cherry tomatoes, sliced
12 pitted black olives (I used kalamata olives)
200g hot smoked salmon
handful fresh basil leaves
1 Tbsp red wine vinegar
3 Tbsp extra virgin olive oil
1 tsp Dijon mustard
6 fresh basil leaves
1 Tbsp capers, and/or
6 whole anchovies (the best quality you can find)
- Cut potatoes in half, and boil in salted water until just cooked (about 10 minutes). Drain, refresh in cold water, drain again and set aside.
- Bring a pan of salted water to the boil. Add green beans and blanch until bright green (about 1 minute). Drain, refresh with cold water, drain again and set aside.
- Bring another pan of water to the boil. Remove from the heat, add whole eggs and boil for 7 minutes. Drain, cover with cold water to stop cooking and set aside.
- To make dressing, process all ingredients with a stick blender until emulsified.
- To make the salad, line a salad bowl with torn cos leaves. Top with onion, cucumber, tomatoes and potatoes.
- Remove skin from salmon and break into pieces. Place salmon on top of the salad.
- Top with green beans, olives and either capers or anchovies (or both).
- Peel shells from eggs and quarter. Top the salad with the eggs and toss over basil leaves.
- Pour over salad dressing and serve.