Elevate your salad game with this colorful, deconstructed Salmon Niçoise. It’s a showstopper for your Easter Buffet 🐣 and the beauty is that you can make so many elements of this in advance! This platter offers something for everyone. Serve with a crisp white (and by that we mean wine of course) although a crunchy baguette wouldn’t go amiss either!
This looks like a long recipe but it’s mostly just instructions for preparing the different elements. We have also been know to cheat with a store bought dressing 🤫😊...
8 oz. (225 g) new potatoes
4 ounces (115 g) haricots verts
6 large eggs
2 tablespoons olive oil
8 oz. (225 g) cherry tomatoes
4 tablespoons drained capers
1/4 cup (45 g) olives, pitted
1 shallot, cut into rings
1 pound (450 g) skin-on salmon fillet
5 oz. (140g) lettuce. We love mâche (lambs lettuce) if you can find it, or butter lettuce.
Place the potatoes in a saucepan, add water until covered by 1" (2.5 cm). Bring to a boil and cook until tender for 15–20 minutes. Use a slotted spoon to transfer the potatoes to a bowl and set aside.
Return the water to a boil and cook the haricots verts in the same pan until al dente, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water. Chill until cold, about 3 minutes. Transfer to paper towels and pat dry.
Return the water in the pot to a boil (you may need to add more water) and cook the eggs for 7 minutes for a slightly gooey center, 8 mins for a harder yolk. Transfer them to bowl of ice water and chill until cold, about 5 minutes. Peel and set aside.
Preheat oven to 425°. Rub the salmon with olive oil, season with salt and pepper. Place on a rimmed baking sheet. Roast until medium-rare, 10–12 minutes. Let cool.
If you decide to make the dressing yourself, we can highly recommend this Champagne Vinaigrette recipe from @epicurious.
Using a fork, break the salmon into large flakes and discard the skin. Halve the potatoes and eggs. Arrange the lettuce on a platter and drizzle with half of the dressing. Arrange the potatoes, haricots verts, eggs, tomatoes, salmon and shallots on top of the lettuce. Nestle the capers and olives in between, serve with extra dressing on the side.
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