Smoked salmon niçoise
Serves: 2
Prep time: 30 minsTotal time: 
Recipe photograph by Tom Regester
Smoked salmon niçoise
Smoked salmon is the star of this classic French salad, which usually heroes tuna or anchovies
Serves: 2
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
496Kcal
Fat
32gr
Saturates
6gr
Carbs
21gr
Sugars
7gr
Fibre
7gr
Protein
27gr
Salt
2gr
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Ingredients
- 200g Anya potatoes, halved lengthways
- 3 medium eggs
- 100g green beans, trimmed and halved
- 100g smoked salmon
- 3 medium vine tomatoes, quartered
- ½ x 160g pack jumbo kalamata olives
- ½ x 240g pack speciality radishes, quartered
For the dressing
- 25ml olive oil
- 25ml red wine vinegar
- ½ x 20g pack chives, finely chopped
Step by step
- Boil the potatoes for 8-10 minutes or until fork-tender. Remove from the water with a slotted spoon and transfer to a tray to cool. Add the eggs to the same boiling water and cook for 7 minutes. Add the green beans for the final 3 minutes of cooking time. Remove the eggs to a bowl of cold water and drain the green beans. Let everything cool, then peel and halve the eggs.
- Whisk together the olive oil, vinegar and chives. Season well with salt and pepper. Add all the ingredients to a bowl – the smoked salmon, eggs, potatoes, green beans, tomatoes, olives and radishes. Pour over the dressing, toss together and plate up. Finish with extra black pepper.
