Hot-smoked salmon nicoise

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.

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

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

  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.

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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