HOT SMOKED SALMON NIÇOISE

The Gold Coast Bulletin - Gold Coast Eye - - FOOD - Alas­tair McLeod is the chefowner of Al’FreshCo, al­freshco.com.au

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

METHOD

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.

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