Salmon Nicoise

Salmon Nicoise

Serves 4 - 6


  • 350g Roast Smoked Salmon, flaked
  • for the dressing

  • 6 tablespoons olive oil
  • 2 tablespoons white wine
  • vinegar or lemon juice
  • 1/2 teaspoon Dijon mustard
  • 2 tablespoons salted capers, rinsed and drained
  • 3 tablespoons chopped mixed herbs (parsley, basil, chives, tarragon)
  • For the Niçoise Salad:

  • 350g (12oz) small waxy potatoes (Anya are good)
  • 175g (6oz) fine green beans, topped and tailed
  • 2 medium, ripe tomatoes, quartered
  • 8-12 Smoked Mussels, drained
  • 50g (2oz) black olives, (Greek-style are good for this)
  • 3 hard-boiled eggs, peeled and quartered


  1. Whisk all the dressing ingredients together and set aside
  2. Boil the potatoes in salted water for 15 minutes or until tender, but add the green beans about 4 minutes before they are ready
  3. Drain them and thickly slice the potatoes
  4. Put the potatoes and beans into a bowl and pour a splash of dressing
  5. Mix the potatoes and beans with the tomatoes, mussels and olives and tip out onto a large serving platter, re-arranging as you go.
  6. Arrange the eggs on top and scatter over the salmon
  7. Quickly heat up the remaining dressing in a small pan, and when boiling pour over the salad.

To Serve

  1. Serve with loads of crusty French bread and chilled rosé
  2. Click here to print this recipe

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