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