Salmon Niçoise with lemon dressing

Photographer: HFG staff

We’ve put a twist on a traditional French recipe by swapping tuna for smoked salmon fillets in this delicious niçoise salad.

Serves: 4

Time to make: 22 mins , + cooling

Hands-on time: 10 mins

Ingredients

More weights & measures

2 x 150g smoked salmon fillets
2 eggs
300g green beans, trimmed
250g cherry tomatoes, halved
½ cucumber, halved lengthways and sliced
½ red onion, thinly sliced
16 pitted green olives in brine, drained
3 cups baby rocketarugulaX
3 cups mixed salad leaves
½ bunch of fresh dill, chopped, to garnish

For the lemon dressing
2 tablespoons lemon juice
2 teaspoons extra-virgin olive oil
1 tablespoons Dijon mustard
1 teaspoons caster sugar
1 garlic clove, crushed

Instructions

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1 Preheat the grill to medium-high. Put all the dressing ingredients into a jar with a tight-fitting lid, then shake to combine. Set aside.

2 Grill the salmon for 10–12 min until heated through. Flake and leave to cool.

3 Meanwhile, put the eggs in a pan of cold water and bring to the boil. Turn the heat down and simmer for 8 min. Transfer the eggs to a bowl of cold water to cool. Gently peel off the shells, then cut the eggs into quarters.

4 Blanch the green beans in a pan of boiling water for about 1 min, then refresh in a bowl of iced water. Drain, then combine with the tomatoes, cucumber, onion, olives, rocket and salad leaves. Toss with the dressing.

Serving suggestion

To serve, arrange the salad on a serving platter, top with the salmon and eggs, then garnish with the chopped dill.

Nutrition Info (per serve)

Calories 262 cal

Kilojoules 1096 kJ

Protein 23.9 g

Total fat 15.3 g

Saturated fat 2.8 g

Carbohydrates 7.6 g

Sugar 6.7 g

Dietary fibre 4.5 g

Sodium 1260 mg

Calcium 71 mg

Iron 2.1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.