Smoked salmon Niçoise

Smoked salmon works well in this variation of the French classic.

Serves: 6 Preparation: 25 minutes Cooking: 30 minutes

INGREDIENTS

1 baguette, sliced

3 tbsp olive oil

150g new potatoes, sliced 200g fine beans

1 small tin anchovies, drained

3 hard-boiled eggs, sliced 175g mixed salad leaves 2 tbsp pitted black olives 2 tbsp capers/caper berries 6 plum or cherry tomatoes 450g smoked salmon

For the dressing

8 tbsp extra-virgin olive oil 2 tbsp white wine vinegar 1 tsp Dijon or mixed grain mustard

2 small cloves garlic, crushed

Bunch fresh chives, finely chopped

Bunch fresh tarragon, finely chopped

Salt and freshly ground black pepper

METHOD

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.

jewishcookery.com