Salmon Niçoise Salad
This is a fantastic salad best served while everything is still warm. A little bit of salmon goes a long way and the addition of potato and eggs make this a hearty salad you can enjoy for lunch or dinner. If you’re not keen on anchovies, try using just one as they add a beautiful saltiness to the dressing.
Ingredients
400g side Akaroa salmon, de-boned and skinned
1 packet of Wild Fennel Co. Salmon Seasoning
200g beans, trimmed
½ cup kalamata olives, pitted
1 bunch cos lettuce, shredded
800g baby gourmet potatoes, cut into bite-sized pieces
2-3 eggs (allow half an egg per person)
200g cherry tomatoes, halved
Dressing ingredients:
1 tsp Dijon mustard
1-2 anchovy fillets (optional)
1 clove garlic, minced
⅓ cup olive oil
1 Tbsp white wine vinegar
Method
To make dressing:Place the dressing ingredients in a mortar and pestle and mash until smooth (or if you have a ‘bullet’/blender, you can blitz it)
To prepare the salad: Heat oven to 200°C
Drizzle salmon with a little olive oil and sprinkle with 1 tsp of Wild Fennel Rub. Place on a baking paper-lined tray. Place in oven and roast for 15 mins. Remove and rest to one side
Meanwhile, place potatoes in a pot, cover with water, add ½ tsp salt, bring to boil and cook for 10 mins or until just cooked. Drain
Bring a small pot of water to boil, add eggs and boil for 5 mins. Remove eggs from water, peel and slice in half
Bring a small pot of salted water to boil, add beans, cook for 2 mins, drain, rinse under cold water and drain again
To assemble: Place beans, olives, cos lettuce and potatoes on a serving platter, gently pull apart the salmon in chunks and scatter over with tomatoes and egg halves, drizzle dressing over the top. Season with salt and pepper