Smoked salmon Nicoise

The French classic gets a makeover in this speedy supper salad


Photo: Inbal Bar-Oz

  • place PRE 25 minutes
  • place COOK 30 minutes
  • place SERVES 6
  • printicon


450g smoked salmon – rolled like a roulade and chopped into rounds/rosettes

1 baguette (French bread)- sliced

3 tbsp olive oil

175g  mixed salad leaves

2 tbsp pitted black olives

6 plum tomatoes, sliced

2 tbsp capers or caper berries

200g fine beans

1 small tin anchovies, drained

150g new potatoes, sliced

Salt and freshly ground black pepper

3 hard-boiled eggs, sliced

For The Dressing:

8 tbsp extra virgin Olive oil

2 tbsp white wine or cider vinegar

1 tsp Dijon or mixed grain mustard

2 small cloves garlic, peeled and crushed

Bunch fresh chives, finely chopped

Bunch fresh tarragon, finely chopped

Salt and freshly ground black pepper


  • Heat the oven to 200°C.
  • Brush the sliced bread with the olive oil and season with salt and black pepper.
  • Bake for 10 minutes or until just golden. Serve whole or broken into smaller croutons.
  • Cook the potatoes in a pan of boiling water until soft. Drain and roast in the oven for about 20 minutes until golden. Set aside.
  • Cook the beans until just al dente. Drain, rinse and set aside.
  • To make the dressing whisk together the oil, vinegar, mustard and garlic. Stir in the herbs just before serving.
  • Arrange the salad leaves on six plates. Scatter on the beans, anchovies, potatoes, eggs, olives, capers and tomatoes.
  • Roll the smoked salmon into small rounds/rosettes and dot on top of each salad.
  • Pour over some dressing. Serve scattered with the toasted French bread croutons or slices.


First published in the JC August 2, 2020

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