Nicoise Salad, with poached Salmon and Sweet Mustard Dressing
A deliciously light and filling salad – perfect for summer.
- Makes : 4–6 |
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 25 mins
2 (500 g) lightly smoked salmon sides
2 (50 g) spring onions, finely chopped
2 tsp (10 ml) yellow mustard seeds, crushed
1 tsp (5 ml) garlic, finely chopped
4 slices of lemon
1½ C (375 ml) Gabriëlskloof Extra Virgin Olive Oil
¼ C (60 ml) honey
¼ C (60 ml) orange juice
2 Tbsp (30 ml) Gabriëlskloof Extra Virgin Olive Oil
2 Tbsp (30 ml) red wine vinegar
2 Tbsp (30 ml) wholegrain mustard
4 tsp (20 ml) dill, chopped
2 tsp (10 ml) Dijon mustard
salt and pepper
2 (200 g) baby gem lettuce, halved
4 (450 g) medium potatoes, boiled
300 g fine beans, blanched
480 g vine tomatoes
1 C (250 ml / 180 g) green olives
4 large eggs, soft-boiled
handful pea shoots or micro herbs, to garnish
lemon wedges, to serve (optional)
Pre heat the oven to 160 °C. Place the salmon sides in a shallow oven dish and scatter the spring onions, mustard seeds and garlic on top.
Add the lemon slices and pour the Gabriëlskloof Extra Virgin Olive Oil on top. Make sure the fish is covered with the oil and add more if needed. Cook for 10-12 minutes until the salmon is tender. Remove it from the oil.
Place everything in a food processor and purée until fine. Season to taste.
Place half a gem lettuce on each serving plate. Scatter some potatoes, beans and tomatoes on top. Flake some salmon over the salad and add the olives. Cut the eggs in half and add on top. Garnish with pea shoots and serve with lemon wedges.
Serve the dressing on the side.
TIP: Replace the salmon with lightly smoked trout, if you prefer.
TIP: For soft-boiled eggs, gently place the eggs in pot of cold water. Bring it up to a boil over medium heat and simmer for 7 minutes. Cool in cold water and peel.