Hot-smoked salmon nicoise

Hot-smoked salmon nicoise
  • Serves icon Serves 4
  • Time icon 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.

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
Calories
646kcals
Fat
39.2g (7.8g saturated)
Protein
41.9g
Carbohydrates
25.5g (2.4g sugars)
Fibre
12g
Salt
1.7g

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

Method

  1. 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. 
  2. 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. 
  3. In a small bowl, whisk together the 5 tbsp olive oil, dijon mustard, sherry vinegar and shallot with a pinch of salt and pepper. 
  4. 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.

Recipe By

The delicious. team

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