SALMON NICOISE WITH CAPER VINAIGRETTE

SALMON NICOISE WITH CAPER VINAIGRETTE image

Number Of Ingredients 16

Ingredients:
12oz small waxy potatoes (such as Anya)
6 oz fine green beans, topped and tailed
2 large tomatoes, quartered
6 tinned anchovy fillets, rinsed and dried
2 oz black olives (Greek style recommended)
3 hard boiled eggs, peeled and quartered
1 lb salmon fillet, cut into medallions
crusty bread, to serve
Dressing:
6 tablespoons olive oil
2 tablespoons white wine vinegar or lemon juice
1/2 teaspoon Dijon mustard
2 tablespoons salted capers, rinsed and drained
3 tablespoons chopped mixed herbs (parsley, basil, chives, tarragon)
freshly ground black sea salt & freshly ground pepper

Steps:

1. Boil the potatoes in salted water for 15 minutes or until tender, adding the green beans about 4 minutes before the potatoes are ready. 2. Whisk all the dressing ingredients together and set aside. 3. Drain the potatoes and beans and slice the potatoes thickly. Put the potato slices and beans into a bowl and pour over a splash of dressing while the vegetables are still hot. Then mix in the tomatoes, anchovies and olives. Tip out onto a large serving platter and scatter the quartered eggs over the top. 4. Pat the salmon dry and dry-fry or sear in batches in a very hot pan for one minute on each side. Lift out of the pan and place on the middle of the salad. 5. Quickly heat up the remaining dressing in a small pan and, when boiling, pour over the salad. Serve with loads of crusty bread. Note: may be prepared with tuna

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