Salmon Nicoise Salad
140g salmon fillet
Splash of whisky
1 Tsp heather honey
3x quail eggs
4x asparagus spears
3x cherry tomatoes
4x new potatoes
4x black olives
1x handful of pea shoots
Salt & pepper
1 Tsp Dijon mustard
2 Tbsp rapeseed oil
½ lemon, juiced
Spread the honey & splash the whisky on top of the salmon and season.
Bake the salmon fillet for 12 minutes then leave to one side to cool.
In salted water, cook the new potatoes for 15 minutes then chill.
In lightly buttered water, blanch the asparagus & samphire and chill.
In boiling water cook the quail’s eggs for 3 minutes then run under cold water and peel once cool.
Slice the cherry tomatoes and olives to the desired sizes.
For the dressing, slowly add the lemon juice and rapeseed oil into the mustard until combined then season to taste.
Add the ingredients together, garnish with pea shoots and dress at the last minute.
Prep: 15 mins
Cook: 30 mins