Salmon Nicose
Salmon Nicose
Inverawe
Rated 5.0 stars by 1 users
Category
Smoked Salmon
Cuisine
Mediterranean
Author
Inverawe
Servings
6
Salmon Nicose
Ingredients
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350g Roast Smoked Salmon, flaked
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6 tablespoons olive oil
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2 tablespoons white wine
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vinegar or lemon juice
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1/2 teaspoon Dijon mustard
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2 tablespoons salted capers, rinsed and drained
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3 tablespoons chopped mixed herbs (parsley, basil, chives, tarragon)
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350g (12oz) small waxy potatoes (Anya are good)
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175g (6oz) fine green beans, topped and tailed
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2 medium, ripe tomatoes, quartered
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8-12 Smoked Mussels, drained
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50g (2oz) black olives, (Greek-style are good for this)
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3 hard-boiled eggs, peeled and quartered
For the Dressing
For the Nocoise salad
Directions
For the Dressing
Whisk all the dressing ingredients together and set aside
For the Nicoise Salad
Boil the potatoes in salted water for 15 minutes or until tender, but add the green beans about 4 minutes before they are ready
Drain them and thickly slice the potatoes
Put the potatoes and beans into a bowl and pour a splash of dressing
Mix the potatoes and beans with the tomatoes, mussels and olives and tip out onto a large serving platter, re-arranging as you go.
Arrange the eggs on top and scatter over the salmon
Quickly heat up the remaining dressing in a small pan, and when boiling pour over the salad.
Serve with loads of crusty French bread and chilled rosé