Serving: 15

I think that hot smoked salmon actually works better than the traditional tuna niçoise, the flavor from the smoked salmon is incredible. Warming the salmon up first really changes the eating experience and lifts the smokie flavor all through the dish. This is another easy dish to pull together, everything can be done in advance ands assembled when needed. It’s a heathy and bright dish that offers more than its component parts suggest.

Creme Brulee


2Ib                                  Hot smoked salmon

2Ib                                  New potatoes, cooked and sliced

1Ib                                  Cherry tomatoes, halved

1Ib                                  Green beans, blanched

15                                   Egg, soft boiled 6 minutes

8 oz                                Olives, stoned, cut into halves

8 oz                                Rocket

8 oz                                Red chard

3 fl oz                              White wine vinegar

6 fl oz                              Good oil

1 tbsp                              Dijon mustard

Salt and pepper


  1. Prepare all your ingredients, Boil, cool and slice your potatoes, soft boil your eggs and blanch your beans in boiling water for 90 second than refresh in cold water.
  2. Half your tomatoes, and prepare a simple dressing by combining your oil vinegar and mustard.
  3. Preheat your oven to 325°F.
  4. Place your hot smoked salmon onto a tray and put into the oven to warm through for 5-7 minutes.
  5. Next heat non-stick pan add splash of oil, heat oil then add potatoes and sauté for 4-5 minutes until potatoes are golden in color.
  6. Add beans and cook for 1 minute then add tomatoes and olives and warm through for 1 minute. Place this mixture into a bowl and spoon over half of the vinaigrette.
  7. Take salmon out of oven and flake into potato mix and place in center of a large bowl. Cut egg in half or quarters and place around potato mix place leaves into bowl add remaining dressing and place leaves on top.


Making all the parts the night before and assembling as needed make this dish perfect for Maclean House. You can change it up to include things like broccoli or change the smoked salmon for cooked fresh salmon, tinned tuna added at the end of the dish would also work as a replacement for the salmon.

Generously funded by The Russell & Josephine Kott Charitable Memorial Trust