Hot-smoked salmon nicoise
We’ve put a twist on a traditional French recipe by swapping tuna for hot-smoked salmon in this alternative but equally delicious salad nicoise.
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Ingredients
- 4 large free-range eggs
- 200g tenderstem broccoli
- 5 tbsp olive oil, plus extra for drizzling
- 2x 250g pouches cooked puy lentils
- 100g pitted black olives, roughly chopped
- Bunch fresh flatleaf parsley, chopped
- 1 tsp gluten-free dijon mustard
- 1½ tbsp sherry vinegar
- 1 small shallot, finely chopped
- 300g hot-smoked salmon fillets
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Method
- Bring a medium saucepan of water to a simmer, then gently lower in the eggs and cook for 6 minutes for soft-boiled. Drain and run under cold water to stop them cooking more. Carefully peel, then cut in half and set aside.
- Heat a griddle or frying pan over a medium heat. Toss the broccoli in a drizzle of oil and griddle, turning, for 4-5 minutes until charred and just tender. Transfer to a large mixing bowl and toss together with the lentils, chopped olives and parsley.
- In a small bowl, whisk together the 5 tbsp olive oil, dijon mustard, sherry vinegar and shallot with a pinch of salt and pepper.
- Add half the dressing to the lentils and broccoli, mix well and spread out on a serving platter. Flake the salmon and arrange over the lentils along with the halved eggs. Drizzle over the remaining dressing and serve.
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- Recipe from November 2018 Issue
Nutrition
Nutrition: per serving
- Calories
- 646kcals
- Fat
- 39.2g (7.8g saturated)
- Protein
- 41.9g
- Carbohydrates
- 25.5g (2.4g sugars)
- Fibre
- 12g
- Salt
- 1.7g
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