HOT SMOKED SALMON NIÇOISE
Serves: 4 INGREDIENTS 2 cloves garlic, finely chopped 2 tsp grain mustard 60ml white wine vinegar 80ml extra virgin olive oil Sea salt and freshly milled pepper 60ml mayonnaise 250g hot smoked salmon 250g kipfler potatoes, boiled until tender, peeled and cut into discs 150g heirloom tomatoes, halved 150g green beans, blanched, refreshed and split lengthways 75g olives, pitted 8 white anchovies 3 soft boiled eggs ½ Lebanese cucumber, peeled and cut into small pieces 2 baby gem lettuce, leaves separated Handful picked flat leaf parsley and basil leaves
Whisk together the garlic, mustard, vinegar and oil in a bowl, then season. Set aside. Dress the plates with a few blobs of the mayonnaise. Arrange salmon, potatoes, tomatoes, beans, olives, anchovies, eggs and cucumbers on top. Toss lettuce and herbs in a bowl with a little of the mustard dressing. Arrange in the centre of the plates and drizzle over any remaining dressing.