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Warm salmon niçoise

Name: Warm salmon niçoise
Prep time: 35 min
Cook time: 40 min
Total time: 75 min
Yield: 6
Cuisine: /french
Ingredients: 12 quail eggs; 1.6kg skinless salmon fillet, pin-boned; 1/2 cup (125ml) extra virgin olive oil; 250g punnet cherry tomatoes, halved; 300g baby kipfler potatoes, peeled, cooked until tender, cooled; 1 tablespoon lemon juice; 1 cup (250ml) good-quality tomato pasta sauce; 300g green beans, trimmed, blanched, refreshed; 1 red onion, thinly sliced; 1/2 cup (90g) niçoise olives; 1/4 cup finely chopped flat-leaf parsley

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For a sensational twist on classic French tuna salad, try this warm salmon niçoise.

12 quail eggs
1.6kg skinless salmon fillet, pin-boned
1/2 cup (125ml) extra virgin olive oil
250g punnet cherry tomatoes, halved
300g baby kipfler potatoes, peeled, cooked until tender, cooled
1 tablespoon lemon juice
1 cup (250ml) good-quality tomato pasta sauce
300g green beans, trimmed, blanched, refreshed
1 red onion, thinly sliced
1/2 cup (90g) niçoise olives
1/4 cup finely chopped flat-leaf parsley

Method

1.

Preheat the oven to 120°C and line a roasting pan with baking paper.
2.

Place the quail eggs in a pan of cold water over medium heat. Bring to a simmer and cook for 2-3 minutes for soft-boiled. Drain and refresh under cold water, then set aside.
3.

Place the salmon in the roasting pan, season and drizzle with 2 tablespoons oil. Place the tomatoes on a baking tray, drizzle with 2 tablespoons oil and season. Bake the salmon and tomatoes for 20-25 minutes until the salmon is medium-rare and the tomatoes have wilted slightly.
4.

Meanwhile, cut the potatoes into 5mm-thick slices and set aside. Peel the quail eggs and halve. Set aside. Combine lemon juice with remaining 2 tablespoons oil and season. Set dressing aside.
5.

Place salmon on a platter, spread over pasta sauce and season. Scatter with eggs, potato, beans, tomatoes, onion, olives and parsley. Drizzle with dressing and serve.