Smoked Salmon Niçoise Salad

This smoked salmon niçoise salad is a modern twist on the classic niçoise salad.

Smoked Salmon Niçoise Salad

The Deets

A Niçoise salad is one of my absolute favorite go-to meals for lunch in the spring. It’s not only delicious but also packed with protein and loaded with fresh, healthy ingredients that make it both satisfying and nourishing. While the traditional Niçoise salad is typically made with tuna and a hard-boiled egg, I decided to give it a modern twist by swapping in smoked salmon and a perfectly poached egg. The creamy yolk from the poached egg adds a rich, luxurious texture, while the smoky flavor of the salmon complements the crisp vegetables beautifully. This salad is perfect for a mid-day reset, providing the fuel you need to stay energized while keeping things light and fresh.

I love how versatile this dish is, and it’s a great way to experiment with different ingredients while still sticking to a balanced, protein-packed meal. It’s truly one of those dishes that feels like a treat but also leaves you feeling good afterward. If you try this recipe, let me know your thoughts—I’d love to hear how it turned out for you! And don’t forget to check out some of my other recipes for more inspiration and ideas to brighten up your meals. Happy cooking!

Here’s how to make it: 

Smoked Salmon Niçoise Salad

Smoked Salmon Niçoise Salad

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Ingredients

  • 10 oz Haricots Verts or regular green beans
  • 1 lb baby potatoes
  • 1/2 cup sliced radishes
  • Herbs for roasting (you could use parsley or dill)
  • Poached egg 
  • Smoked salmon
  • 1 small red onion
  • 2 tbsp olive oil

Dressing:

  • 1/2 cup olive oil
  • 1/2 cup lemon juice
  • 1 tbsp Dijon mustard
  • 1 small shallot, minced
  • Flaky salt and pepper

Instructions

  • Steam green beans for about 5 min.
  • Meanwhile cook baby potatoes (about 8 min in boiling water). Drain and slice in half. 
  • Add green beans, smoked salmon, and potatoes to a large bowl. Thinly slice the red onion and radishes and add to the bowl. 
  • Make your dressing: In a small bowl, add lemon juice, dijon mustard, shallot, olive oil, salt and pepper. Whisk until combined.
  • Poach your egg: crack your egg into a shallow bowl. This will help to ensure a safe toss into the water. Once your water is boiling, use a spoon and stir until you create a little swirl/tornado in the water. Carefully drop egg in and stir continuously making sure to keep it in the swirl. After 30 secs use a slotted spoon to remove egg.
  • Pour dressing over salad and then top each plate with a poached egg. Enjoy!

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I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.