Nicoise Salad with Hot Smoked Salmon

We owe this summery salad recipe to Café Rua in Castlebar, County Mayo. They stock our Burren Hot Smoked Salmon and found great use for it. We changed the salmon to our unique varieties with a glazing of honey, lemon & dill and honey, lemon & pepper.

Ingredients:

1 pack of Burren Hot Smoked Organic Salmon with honey, lemon, pepper & honey, lemon, dill
butterhead lettuce or rocket, washed
4 cherry tomatoes
2 medium hard boiled free range eggs
plenty of blanched green beans
2 boiled new season ‘waxy’ potatoes
a few capers
some chopped parsley
a dozen or so pitted black kalamatta olives
Rua salad dressing or vinaigrette
black pepper
soda bread

Method:

1. Place everything except the eggs and Salmon in bowl and dress well.

2. Crumble the desired amount of both salmon qualities over the salad. Quarter the eggs and place it in the bowl or on the plate. Add a little more dressing to taste and grind fresh black pepper over the top.

Serve with some soda bread or a crusty baguette. Bon appetit!

Click here to download the recipe.

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