Just Cured Half Smoked Salmon Nicoise

Just Cured Half Smoked Salmon Nicoise

This recipe is a riff on the classic Salade Niçoise made with jarred tuna. In this version, warm, half smoked salmon provides the protein and the luxuriant mouth feel that acts as a counterpoint to the crisp, tangy vegetables.


4 filets Just Cured Half Smoked Salmon

2 T olive oil

2 small heads tender lettuce such as Boston bibb

2 medium tomatoes, peeled seeded and diced into concassée

1 cup haricot vert, trimmed

1 large red onion

2 hard boiled eggs, peeled and quartered

1 cup nicoise olives, pitted

4 anchovy filets

1 cup your favorite vinaigrette (see Note)

Salt and fresh ground pepper


Separate lettuce into leaves. Wash and dry lettuce and reserve. Cut the ends off the onion, cut in half lengthwise, then slice lengthwise into thin slivers. Reserve.

Bring a large saucepan of salted water to a boil. Blanch beans until tender, about 4 minutes. Shock in an ice water bath. Drain beans, pat dry and reserve.

Preheat oven to 375F. Season salmon with pepper. Heat oil in a large oven proof sauté pan over medium high heat. Sear salmon for 2 minutes per side. Transfer to oven for 3 minutes until cooked to medium rare. Reserve.

In a large bowl, toss lettuce with vinaigrette and salt and pepper to lightly coat. Arrange lettuce on a large platter. Separately lightly dress with vinaigrette and season with salt and pepper in the same bowl the onions, beans, eggs, olives and tomatoes. Arrange each decoratively onto the platter leaving the center of the platter open. Place the salmon filets on the center of the platter, drizzle with vinaigrette and top with an anchovy filet.

To serve, pass the platter and allow your guests to make up their individual plates.

Serves 4.

Note: With this salad, I prefer a light vinaigrette made with lemon juice and no vinegar. Whisk together 4 T lemon juice, 1 t Dijon mustard and salt and pepper. Whisk in 4T of flavorful olive oil in a thin stream until emulsified.