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Smoked Salmon Nicoise

With Nadia Lim   


750-800g waxy baby potatoes

300g green beans, trimmed

2 free-range eggs

1 punnet cherry tomatoes, halved

½cup black kalamata olives

1 small or ½medium red onion, thinly


400g hot smoked salmon, flaked into

bite size pieces


2 teaspoons Dijon or wholegrain

mustard C

Juice of 1 lemon

4 tablespoons extra virgin olive oil C

3 tablespoons chopped fresh dill

2 tablespoons capers, roughly


¼ cup chopped flat-leaf parsley


Bring a medium-size pot of water with 1 teaspoon salt to the boil.

Halve or quarter potatoes so they are all roughly the same size. Boil potatoes for 10-12 minutes until just tender (use the tip of a sharp knife to test doneness). Drop beans into boiling water with the potatoes and cook for a further 2-3 minutes. Drain potatoes and beans. Set aside.

Soft-boil eggs: place eggs in a small pot of water, bring to a boil and cook for 4 minutes (time carefully!). Run eggs under cold water (to stop cooking process). Once cooled, peel off shells.

In a large bowl (big enough to hold the salad), whisk all dressing ingredients together and season with salt and freshly ground black pepper. Toss potatoes, beans, tomatoes, olives and red onion with the dressing.

To serve, divide salad between plates and top with flakes of salmon. Cut boiled eggs in half lengthways (the yolk should be ever so slightly runny) and place one half on top of each plate.