Salmon Niçoise

Salmon Nicoise

Serves 2 



1 egg, soft boiled (8 minutes) and shelled 

12 French beans, cooked 

120g/4oz salad leaves
2 tomatoes, quartered 

12 black or green olives
50g/1½oz butter 
2 fresh salmon fillets ( 100g-150g/3½oz – 5oz each) 

sea salt and freshly ground black pepper lemon
4 new potatoes, scrubbed, cooked and halved 

2 lemon wedges, to serve 

For the dressing

50ml/1½ floz salted Kerrygold butter, melted 

60ml/2 floz lemon juice, 

1 tsp dijon mustard 

sea salt and freshly ground black pepper



1.   Season the salmon fillets with salt and freshly ground black pepper and place a frying pan on a high heat. Add the butter and once it’s melted, add the salmon fillets and cook for 3 minutes on each side or until cooked completely. 

2.   Cut the egg into quarters and place in a mixing bowl with the potatoes, French beans, salad leaves and tomatoes. 

3.   To make the dressing, whisk all the ingredients together and set aside. Pour the dressing over the salad ingredients and gently toss. 

4.   Divide the salad between two plates and place a salmon fillet on each plate and serve with a wedge of lemon