Warm Smoked Salmon Niçoise Salad

Prepare time: 15 min
Cook: 20 min
Ready in: 35 min


For the dressing:
  • Freshly squeezed juice from 1 lemon
  • 4 tablespoons extra-virgin olive oil
  • 1 tablespoon grainy Dijon mustard
  • 1 large cloves garlic, minced

  • 1 small shallot, finely chopped
  • Sea salt and freshly ground pepper, to taste
For the salad:
  • 200 g green beans
  • 300-400 g green asparagus (see tipps below)
  • 400 g new potatoes, scrubbed clean
  • 100 g smoked salmon, coarsely chopped
  • 1 small red onion, thinly sliced
  • 50 g Kalamata or Niçoise olives, pitted and halved
  • 1 tablespoon capers (in brine), drained

  • 2 tablespoons chopped fresh dill
  • 4 handfuls chopped salad greens of choice (I like romaine hearts or arugula or a mix)


  1. In a large bowl, whisk together the dressing ingredients.
  2. Place potatoes in a large pot and of cold water. Bring to a boil, season with salt, and cook until fork-tender, about 15 minutes (depending on size). Transfer potatoes to a cutting board with a slotted spoon. Cut the potatoes in half and add the hot potatoes to the bowl with the dressing until well-coated.

Full recipe Here