Salmon Niçoise Salad

A spring salmon recipe to share with family and friends this Mother’s Day or any occasion.

This recipe can be tweaked in anyway to suit. You can elevate the dressing by adding a little bit of honey. Use your favourite vegetables or to save the hassle of cooking the fresh salmon you could swap for a side of Oak Roast Smoked Salmon.

Ingredients

1 side Salmon de-scaled, pin boned, skin on

1.5kg New potatoes

500gm Green beans, trimmed

2 Red onion, thinly sliced

Free-range eggs 1 per person

100gm Anchovies

1 jar olives

1 Cucumber, deseeded and chopped

500gm cherry tomatoes, halved

Chives, dill, lovage or fresh basil to garnish, chopped

1 lemon

Salad Dressing

25gm Dijon mustard

25ml white wine vinegar (from capers)

100ml Extra virgin Olive oil

Equipment

Large Baking tray

2/3 saucepans

Small mixing bowl

Hand mixer or blender

Method

In order to be able to complete this recipe we recommend the salmon is cut in half to aid its mobility during the preparation. Preheat the oven to 180c (fan)

Cover a large flat baking tray with grease proof paper and place in the 2 halves of fish, skin side down on the paper. Drizzle lightly with oil and distribute evenly, season with fine salt and a squeeze of lemon juice. Place the salmon in the oven or 20 minutes. Turn the tray round so the fish can cook evenly and leave in the oven for a further 10 minutes. (total cooking time 30 minutes)

Green beans – trimmed one end and cook in boiling salted water (blanched) for 90 seconds, run under the cold tap to stop these cooking.

Free range eggs – gently add the eggs to boiling water, boil or 6 minutes for medium eggs or large eggs 6.5 minutes (cook from room temperature) Run the cold tap on these to prevent overcooking for around 5 minutes, peel and store in fridge.

New potatoes, we like Anya potatoes but whichever variety is in season will do the job perfectly, place in cold salted water and bring to the boil, cool and cut into quarter.

For the dressing, add the mustard, vinegar to a jug and using a hand blender gradually add the olive oil. Or drizzle with extra virgin olive oil and balsamic.

Transfer the salmon after 15 minutes cooling to a serving platter and garnish with the rest of the ingredients and dressing.