Salmon Nicoise Salad
Ingrédients
140g salmon fillet
Splash of whisky
1 Tsp heather honey
3x quail eggs
4x asparagus spears
50g samphire
3x cherry tomatoes
4x new potatoes
4x black olives
1x handful of pea shoots
Salt & pepper
1 Tsp Dijon mustard
2 Tbsp rapeseed oil
½ lemon, juiced
Méthode
-
Spread the honey & splash the whisky on top of the salmon and season.
-
Bake the salmon fillet for 12 minutes then leave to one side to cool.
-
In salted water, cook the new potatoes for 15 minutes then chill.
-
In lightly buttered water, blanch the asparagus & samphire and chill.
-
In boiling water cook the quail’s eggs for 3 minutes then run under cold water and peel once cool.
-
Slice the cherry tomatoes and olives to the desired sizes.
-
For the dressing, slowly add the lemon juice and rapeseed oil into the mustard until combined then season to taste.
-
Add the ingredients together, garnish with pea shoots and dress at the last minute.
Prep: 15 mins
Cook: 30 mins
Serves: 2