Smashed Potato Salmon Niçoise
Smashed Potato Salmon Niçoise
This smashed potato Salmon Niçoise is a salad that elevates any gathering with its vibrant colours, satisfying textures and elegant yet approachable twist on the classic Niçoise. It’s guaranteed to impress guests while being effortless to share and enjoy
Servings
4
Prep time
Cook time
Recipe
Gluten Free, Dairy Free
Ingredients
- 8 baby potatoes, skin on
- Extra-virgin olive oil
- 2 eggs
- 350g green beans, trimmed into 5cm lengths
- 2 salmon fillets
- ½ cos lettuce, broken into leaves
- 3 vine-ripened tomatoes, quartered
- 100g pitted black olives
- Dressing
- Juice ½ lemon
- 4 tbsp extra-virgin olive oil
- 1 clove garlic, minced
- Sea salt & freshly ground black pepper, to taste
- 1 tsp Dijon mustard
Method
- Preheat the oven to 200°C (fan-forced).
- Place the baby potatoes into a large pot, cover with water and bring to the boil. Simmer for around 15–20 mins or until tender when pierced with a knife. Drain well.
- Transfer the potatoes to a large baking tray or cast-iron pan. Gently crush each potato. Drizzle with a generous amount of olive oil, season well with sea salt and pepper, and roast for 30 mins, or until golden and crisp.
- While the potatoes are roasting, place the eggs into the same pot you boiled the potatoes in, cover with water and bring to the boil. Once boiling, cook for around 10 mins for fi rm yolks. Remove and set aside.
- Trim the green beans and steam for 2–3 mins until just tender but still crisp. (Use the same pot the eggs are boiling in as the base of a double boiler. Then place the steaming basket on the top.) Rinse the beans under cold water to stop the cooking process and set aside
- Around 8–10 mins before the potatoes are ready, rub the salmon fi llets with olive oil, season well and place on a baking tray skin-side down. Add to the oven and bake until just cooked through, about 10–14 minutes depending on the thickness of your salmon.
- Combine all the dressing ingredients in a small jar or bowl and mix well until emulsified.
- Place the lettuce, tomatoes, olives and green beans onto a large serving platter. Add the slightly cooled potatoes and flake over the salmon. Peel and halve the eggs and arrange over the salad.
- Drizzle with the dressing just before serving and serve immediately
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
