Fish Easy French

Hot-smoked salmon nicoise salad

Name: Hot-smoked salmon nicoise salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: /french
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 or kalamata olives; 4 roma tomatoes, cut into wedges; 2 x 170g hot-smoked salmon portions, skin removed, flaked; 2 tablespoons each chopped basil and flat-leaf parsley leaves

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This simple, yet impressive, recipe is inspired by the French bistro classic.

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 or kalamata olives
4 roma tomatoes, cut into wedges
2 x 170g hot-smoked salmon portions, skin removed, flaked
2 tablespoons each chopped basil and flat-leaf parsley leaves

Method

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.
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.