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.
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.
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.
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
1 tsp Dijon mustard
1-2 anchovy fillets (optional)
1 clove garlic, minced
⅓ cup olive oil
1 Tbsp white wine vinegar