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Hot-smoked salmon nicoise

Name: Hot-smoked salmon nicoise
Yield: Serves 4
Cuisine: French recipes
Ingredients: 4 large free-range eggsApple-converted-space; 200g tenderstem broccoliApple-converted-space; 5 tbsp olive oil, plus extra for drizzlingApple-converted-space; 2x 250g pouches cooked puy lentilsApple-converted-space; 100g pitted black olives, roughly choppedApple-converted-space; Bunch fresh flatleaf parsley, chopped; 1 tsp gluten-free dijon mustardApple-converted-space; 1½ tbsp sherry vinegarApple-converted-space; 1 small shallot, finely choppedApple-converted-space; 300g hot-smoked salmon fillets

By: Delicious. food team

Published: 15 Jan 19
Updated: 18 Mar 24

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.

Easy
November 2018

Test kitchen approved

Serves 4
Hands-on time 15 min

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.

Gluten-free recipes

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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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.