Serving: 15
I think that hot smoked salmon actually works better than the traditional tuna niçoise, the flavor from the smoked salmon is incredible. Warming the salmon up first really changes the eating experience and lifts the smokie flavor all through the dish. This is another easy dish to pull together, everything can be done in advance ands assembled when needed. It’s a heathy and bright dish that offers more than its component parts suggest.
Ingredients
2Ib Hot smoked salmon
2Ib New potatoes, cooked and sliced
1Ib Cherry tomatoes, halved
1Ib Green beans, blanched
15 Egg, soft boiled 6 minutes
8 oz Olives, stoned, cut into halves
8 oz Rocket
8 oz Red chard
3 fl oz White wine vinegar
6 fl oz Good oil
1 tbsp Dijon mustard
Salt and pepper
Instructions
- Prepare all your ingredients, Boil, cool and slice your potatoes, soft boil your eggs and blanch your beans in boiling water for 90 second than refresh in cold water.
- Half your tomatoes, and prepare a simple dressing by combining your oil vinegar and mustard.
- Preheat your oven to 325°F.
- Place your hot smoked salmon onto a tray and put into the oven to warm through for 5-7 minutes.
- Next heat non-stick pan add splash of oil, heat oil then add potatoes and sauté for 4-5 minutes until potatoes are golden in color.
- Add beans and cook for 1 minute then add tomatoes and olives and warm through for 1 minute. Place this mixture into a bowl and spoon over half of the vinaigrette.
- Take salmon out of oven and flake into potato mix and place in center of a large bowl. Cut egg in half or quarters and place around potato mix place leaves into bowl add remaining dressing and place leaves on top.
Notes
Making all the parts the night before and assembling as needed make this dish perfect for Maclean House. You can change it up to include things like broccoli or change the smoked salmon for cooked fresh salmon, tinned tuna added at the end of the dish would also work as a replacement for the salmon.
