A unique twist on a traditional favourite; this niçoise salad is well worth the extra effort. Using some warm, tender salmon makes everything feel that little more special. And that’s what it’s all about.
2 salmon steaks, approximately 150g each
1 tbsp Citrus Flower of Salt mix
For the niçoise salad
2 large eggs
100g green beans
100g sun dried tomatoes
50g sliced pitted black olives
250g romaine lettuce, roughly chopped
1 tbsp extra virgin olive oil
1⁄2 lemon, juice only
1⁄2 tsp,Citrus Flower of Salt
2 slices bread, toasted and chopped into croutons
1⁄2 bunch basil, roughly torn 6 new potatoes
Preheat your oven to 200c.
Rub the salmon with the Citrus Flower of Salt and set to one side. Boil the new potatoes with a large pinch of salt until just cooked. Drain and cool. Once cooled, slice into thick rounds.
Blanch the beans in boiling water and then refresh in iced water. Drain and set on kitchen paper to dry. Put the salmon on an oven tray lined with greaseproof paper and cook in the oven for 12 minutes.
Meanwhile, boil the eggs for 7 minutes and refresh in cold water. Once cool, peel and cut into quarters. In a large bowl, add the potatoes, beans, olives, tomatoes, basil, Citrus Flower of Salt, lemon juice and a glug of extra virgin olive oil.
Arrange the lettuce on the plates and divide the vegetable mix across evenly. Once the salmon is cooked, let it cool for a couple of minutes before roughly tearing each steak into 3 pieces. Arrange the pieces of salmon over the salad along with the boiled egg quarters.