Hot-Smoked Salmon Niçoise Salad



15 min


55 min



Hot-Smoked Salmon Niçoise Salad

(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.


  • 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


  1. Position rack in centre of oven and preheat to 425F.
  2. 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.
  3. Push potatoes to side of sheet. Add green beans. Continue roasting until golden-brown, about 15 min more.
  4. Whisk lemon zest and juice with Dijon, honey, shallot and 3 tbsp oil and 1/4 tsp salt in a bowl. Whisk in tarragon.
  5. 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.