Nicoise Salad with Hot Smoked Salmon

clock 10 minutes + 20 minutes bowl Serves 4


  • 12 baby potatoes
  • 4 eggs
  • 150g green beans, trimmed
  • 2 x 180g packets Ocean Blue Hot Smoked Salmon
  • 250g cherry tomatoes, cut in half
  • 1/4 cup seeded Kalamata olives
  • 150g mixed salad leaves
  • Dressing
  • 1/3 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 tsp wholegrain mustard
  • 2 cloves garlic, crushed
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Crusty bread, to serve (optional)
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  • 1. Place potatoes in a medium-sized saucepan and cover with cold water. Bring to a boil on high. Cook for 12-15 minutes until tender. Drain, and leave to cool.

  • 2. Place eggs in a medium saucepan. Cover with water then bring to a boil on high. Cook for 4 minutes, adding beans after 2 minutes. Drain and refresh in cold water.

  • 3. Peel eggs and cut into quarters. Transfer to a large bowl with remaining salad ingredients. Flake the smoked salmon into bite-sized pieces and toss the ingredients together.

  • 4. In a screw-top jar, combine all the dressing ingredients. Season to taste.

  • 5. Drizzle dressing over the salad just before serving. Accompany with crusty bread, if desired.

  • Tip: If you don’t have baby potatoes, quarter medium-sized new potatoes.

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