Salad Nicoise

Denise says:

  • Only the best smoked salmon will do for this recipe and the Manchester Smoke House always provides this!
  • If you assemble the prepared salad after your guests arrive you can cater for individual tastes – I always find that at least one guest doesn’t eat olives or anchovies!
  • Tuna is in the classic version of salad niçoise, but smoked salmon works very well.
  • Preparation Time:  25 minutes
  • Cooking Time: 30 minutes
  • Serves: 6 people


  • 450g smoked salmon – rolled like a roulade and chopped into rounds/rosettes
  • 1 baguette (French bread)- sliced
  • 3 tablespoons olive oil
  • 175g of mixed salad leaves
  • 2 tablespoon pitted black olives
  • 6 plum tomatoes – sliced
  • 2 tablespoons 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 tablespoons extra Virgin Olive oil
  • 2 tablespoons white wine or cider vinegar
  • 1 teaspoon 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


  1. Pre-heat the oven to 200ºC/400ºF/ Gas mark 6.
  2. Brush the sliced bread with 3 tablespoons of olive oil and season with salt and freshly ground black pepper. Bake for 10 minutes or until just golden.
  3. 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.
  4. Cook the fine beans until just al dente. Drain and rinse. Set aside.
  5. To make the dressing mix the oil, vinegar, mustard and garlic together. Add the herbs just before serving.
  6. Arrange the salad leaves on the individual plates. Scatter on the beans, anchovies, potatoes, eggs, olives, capers and tomatoes.
  7. To serve the stylish way: Sit the smoked salmon rounds/rosettes on top of the salad and pour over some dressing. Position slices of toasted French bread at the edges of the plate.