Smoked Salmon Niçoise Salad

Written By Kelyn Egbuka

If you’ve ever wanted to feel like a French girl who casually throws together lunch in linen pants, Niçoise salad is your moment. This breezy classic, normally a bit of a production with poached salmon, boiled potatoes, and perfectly timed eggs just got a modern glow-up. We’re talking steam-in-bag potatoes, smoked salmon straight from the fridge, and the glorious convenience of pre-packed hard-boiled eggs if peeling eggs on a weeknight isn’t your thing. It’s salty, herby, crunchy, and fresh, with enough flair to make it feel like a café lunch even if you’re eating it in yoga pants.

Servings: 4 Prep time: 15 min

Ingredients:
For the dressing

  • 4 scallions, coarsely chopped

  • 1/3 cup + 3 tablespoons extra-virgin olive oil

  • 1/2 cup packed fresh basil leaves

  • 2 oil-cured anchovy fillets

  • 2 small garlic clove

  • pinch of kosher salt

  • ½ teaspoon whole grain mustard

  • 1 tablespoon red wine vinegar

  • 1 tablespoon olive  brine

  • black pepper

  • salt 

For the salad

  • 1 package steamer potatoes (about 12–16 oz)

  • 1 smoked salmon filet (about 8–10 oz)

  • 4 hard-boiled eggs (pre-packed if fine)

  • 5 oz trimmed green beans or haricots verts

  • 1 cup English cucumber sliced

  • 1/2 cup mixed olives, pitted and halved

  • 1 bunch radishes, quartered

  • 1 1/2 cup cherry tomatoes, halved

  • 1 avocado, sliced

  • chives, chopped

  • cream fresh or sour cream (optional)

Instructions:

01. Make the Dressing: In a food processor or use of immersion blender , combine all the ingredients and blend until smooth. Set aside.

02. Cook the Potatoes and Beans: Microwave potatoes in a microwave safe bowl and cover with plastic wrap or follow the instructions according to the steam-in-bag potato packaging. (usually 8–10 minutes). or Let them cool slightly, then halve or quarter. Salt to taste. Microwave or blanch green beans for 1–2 minutes until bright green and just tender. Drain, salt to taste and cool.

03. Prep Remaining Ingredients: Halve or quarter the pre-cooked hard-boiled eggs. Flake or slice the smoked salmon into bite-sized pieces.

04. Assemble the Salad
On a large platter, arrange the eggs, potatoes, green beans, cucumber mixture, olives, radishes, and avocado. Nestle the smoked salmon among the other ingredients.

05. Dress and Serve
Drizzle the herb dressing generously over the salad. Serve immediately, optionally with a spoonful of crème fraîche on the side.

Kelyn Egbuka
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