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Hot-Smoked Salmon Niçoise Salad

15

  • Prep Time15 min
  • Total Time55 min
  • Makes4 servings
A blue plate with hard boiled eggs, green beans, olives, tomatoes on a blue table.

(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba; Photography by Erik Putz and Christie Vuong; Food styling by Ashley Denton; Prop styling by Madeleine Johari)

Put a delicious twist on this traditional French salad by swapping tuna for smoky salmon.

Ingredients

  • 300 g baby red potatoes, halved

  • 4 tbsp olive oil, divided

  • 1/2 tsp salt, divided

  • 400 g green beans, trimmed

  • 2 tsp lemon zest

  • 1 tbsp lemon juice

  • 1 tsbp Dijon mustard

  • 2 tsp honey

  • 1 shallot, finely chopped

  • 2 tbsp coarsely chopped tarragon, (optional)

  • 6 radishes, quartered

  • 2 hot-smoked salmon fillets, each about 125 g

  • 1/3 cup niçoise or kalamata olives, pitted and halved

  • 4 soft-or hard-boiled eggs, halved

  • 1 pint cherry tomatoes, halved

Instructions

  • Position rack in centre of oven and preheat to 425F.

  • Toss potatoes with 1 tbsp olive oil and 1/4 tsp salt on a baking sheet. Arrange cut-side down and roast for 15 min.

  • Push potatoes to side of sheet. Add green beans. Continue roasting until golden-brown, about 15 min more.

  • Whisk lemon zest and juice with Dijon, honey, shallot and 3 tbsp oil and 1/4 tsp salt in a bowl. Whisk in tarragon.

  • Toss green beans in a bowl with half of dressing. Arrange on a platter. Add potatoes to same bowl and toss with 2 tbsp dressing. Arrange beside beans. Toss radishes with 1 tbsp dressing and add to platter. Arrange salmon, olives, eggs and tomatoes on platter. Season with pepper.

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