Hot smoked salmon niçoise traybake
200g green beanstrimmed and cut into 3cm pieces
Ingredients · Servings 4
- 1kg new potatoes halved
- 1 tbsp olive oil
- 200g green beans trimmed and cut into 3cm pieces
- 200g cherry tomatoes halved
- 150g pitted olives (we used Kalamata)
- 4 hot smoked salmon fillets (about 320g total)
- 4 eggs
- 1 garlic clove crushed
- 1 tbsp Dijon mustard
- 2 tbsp red wine vinegar
- 4 tbsp olive oil
Method · 50 min
- Heat the oven to 200C/180C fan/gas 6. Toss the potatoes with 1/2 tbsp oil and plenty of seasoning in a large roasting tin, then bake for 20 mins until the skin of the potatoes has started to crisp.
- Add the green beans, tomatoes and olives to the tray, then lay the salmon fillets on top. Drizzle over the remaining 1/2 tbsp oil and return to the oven for 15 mins until the fish is piping hot and the beans and potatoes are tender.
- Meanwhile, cook the eggs in a saucepan of simmering water for 7 mins for fudgy yolks, or 9 mins for hard-boiled. Drain and transfer to a bowl of iced water.
- To make the dressing, whisk all the ingredients together in a bowl with plenty of seasoning.
- Once the eggs are cool enough to handle, peel and halve them. Lightly flake the salmon over the potatoes and arrange the eggs on top, then drizzle over the dressing and finish with a grinding of black pepper to taste.
For the dressing
- kcal617
- fat32g
- saturates6g
- carbs44g
- sugars7g
- fibre7g
- protein34g
- salt3.52g
