Salmon Nicoise Salad


    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


  • 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.

Retour aux recettes

Prep: 15 mins

Cook: 30 mins

Serves: 2