Smoked Salmon Niçoise Salad Recipes

SMOKED SALMON NIçOISE SALAD

Steps:

• Prepare a large bowl with ice water and set aside.
• In a small saucepan, bring water to boil. Add eggs and cook until hard boiled. (approx. 12 min.)
• Meanwhile, In a large saucepan, fill with 1 inch of water and bring to a boil. Place the potatoes in a steamer basket over the boiling water . Cover and let potatoes steam for approx. 10 min. until tender when pierced with a fork. Using a slotted spoon, transfer the potatoes to the bowl of ice water. Add green beans to the steamer., cover and let cook until crisp-tender (approx.5 min). Transfer beans with slotted spoon the the ice water and let cool. Drain and set aside.
• Prepare the dressing by whisking mayonnaise, vinegar, lemon juice, Worcestershire sauce, mustard, dill and pepper in a small bowl.
• Divide salad between two plates. Arrange smoked salmon,eggs, potatoes, green beans , cucumber and tomatoes on top of greens. Serve with dressing.

SMOKED SALMON NICOISE SALAD

Steps:

• Bring a medium-size pot of water with 1 teaspoon salt to the boil.
• Halve or quarter potatoes so they are all roughly the same size. Boil potatoes for 10-12 minutes until just tender (use the tip of a sharp knife to test doneness). Drop beans into boiling water with the potatoes and cook for a further 3 minutes. Drain potatoes and beans. Set aside.
• Soft-boil eggs: place eggs in a small pot of water, bring to a boil and cook for 4 minutes (time carefully!). Run eggs under cold water (to stop cooking process). Once cooled, peel off shells.
• In a large bowl (big enough to hold the salad), whisk all dressing ingredients together and season with salt and freshly ground black pepper. Toss potatoes, beans, tomatoes, olives and red onion with the dressing.
• To serve, divide salad between plates and top with flakes of salmon. Cut boiled eggs in half lengthways (the yolk should be ever so slightly runny) and place two halves on top of each plate.

SMOKED SALMON SALAD (NICOISE-STYLE)

Steps:

• Cook beans, hard-boil eggs & potatoes. Set aside & allow to completely cool. While they are cooling, prepare & slice onion & bell pepper.
• Line a lrg platter w/lettuce & mound smoked salmon in the centre. Arrange beans, tomatoes, pepper rings, onion rings, egg wedges, potatoes & olives over the lettuce & around the salmon.
• Cover platter & chill at least 2 hours Just B4 serving, drizzle w/salad dressing & sprinkle w/capers.
• HINT: To easily slice smoked salmon, put it in the freezer. When nearly frozen, remove from the freezer & use your sharpest knife to shave very thin slices.

SMOKED SALMON NIçOISE SALAD

Steps:

• Preheat the oven to 425 degrees F.
• Toss the potatoes with 1 tablespoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet. Roast for 15 minutes.
• Meanwhile, toss the haricot verts with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper and place on one side of a second baking sheet. Place the eggs on the other side of the baking sheet. After the potatoes have roasted for 15 minutes, add the second baking sheet to the oven. Continue to roast until the potatoes are golden brown and crispy in spots and easily pierced with a fork and the green beans are tender and crisp in spots, about 15 minutes more.
• Immediately submerge the eggs into a bowl of ice water and let sit for 10 minutes. Peel and quarter the eggs.
• Mix the vinegar, mustard, thyme leaves and red onion in a medium bowl. Whisking constantly, drizzle in the remaining 1/4 cup olive oil until emulsified.
• Divide the lettuce among serving plates. Arrange the potatoes, haricot verts, salmon, eggs, cherry tomatoes and olives on top of the lettuce and drizzle each plate with some of the dressing. Sprinkle with salt and a few grinds of black pepper.

SALMON NICOISE CAESAR

Steps:

• Boil the potatoes in a pot of salted water until tender, about 10 minutes, then halve and set aside to cool.
• Cook the haricots verts in a small pot of boiling salted water for 2 minutes, then remove and plunge into ice water. Drain and pat dry. Set aside.
• Preheat the oven to 425 degrees F and line a baking sheet with foil.
• Put the salmon on the prepared baking sheet, skin-side down. Brush with the olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake until cooked through, about 10 minutes.
• Squeeze the juice of the lemon over the salmon and set aside to cool slightly, then flake into large chunks with a fork.
• Make the dressing: Add the Caesar dressing to a small bowl, then add the capers, minced parsley, chives and lemon zest. Mix together and set aside.
• Arrange the halved romaine lettuces on a large platter. Group the green beans, eggs, potatoes, tomatoes, olives and salmon on top and around the lettuces.
• Drizzle over some of the dressing. Garnish with the Parmesan and parsley leaves.