Smokedsalmonsaladnicoisestyle Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Toss the potatoes with 1 tablespoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet. Roast for 15 minutes.
• Meanwhile, toss the haricot verts with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper and place on one side of a second baking sheet. Place the eggs on the other side of the baking sheet. After the potatoes have roasted for 15 minutes, add the second baking sheet to the oven. Continue to roast until the potatoes are golden brown and crispy in spots and easily pierced with a fork and the green beans are tender and crisp in spots, about 15 minutes more.
• Immediately submerge the eggs into a bowl of ice water and let sit for 10 minutes. Peel and quarter the eggs.
• Mix the vinegar, mustard, thyme leaves and red onion in a medium bowl. Whisking constantly, drizzle in the remaining 1/4 cup olive oil until emulsified.
• Divide the lettuce among serving plates. Arrange the potatoes, haricot verts, salmon, eggs, cherry tomatoes and olives on top of the lettuce and drizzle each plate with some of the dressing. Sprinkle with salt and a few grinds of black pepper.

Steps:

• Cook beans, hard-boil eggs & potatoes. Set aside & allow to completely cool. While they are cooling, prepare & slice onion & bell pepper.
• Line a lrg platter w/lettuce & mound smoked salmon in the centre. Arrange beans, tomatoes, pepper rings, onion rings, egg wedges, potatoes & olives over the lettuce & around the salmon.
• Cover platter & chill at least 2 hours Just B4 serving, drizzle w/salad dressing & sprinkle w/capers.
• HINT: To easily slice smoked salmon, put it in the freezer. When nearly frozen, remove from the freezer & use your sharpest knife to shave very thin slices.

Steps:

• 1. Place the eggs in a small saucepan and cover with cold water. Bring to a boil, and then remove from the heat and let stand 10 minutes. Drain the eggs and put them in a bowl of ice water to cool. Peel them.
• 2. Puree 2 of the eggs, the anchovies, lemon juice, champagne vinegar and Worcestershire in a blender until smooth. Season with salt and pepper. Toss the frisee with the dressing in a bowl.
• 3. Quarter the remaining 2 eggs and sprinkle them with salt and pepper. Arrange the salmon and bagel chips on 4 plates. Top with the salad and garnish with the quartered egg.

Steps:

• Place salmon in heavy medium skillet. Season with salt and pepper. Sprinkle with tarragon. Add enough water to skillet to just cover salmon. Cover and simmer salmon over medium-low heat until salmon is opaque but still pink in center, about 7 minutes. Using spatula, transfer salmon to plate and refrigerate until chilled. Reserve water in skillet.
• Return water in skillet to boil. Add potatoes to skillet. Cover and simmer until potatoes are just tender when pierced with knife, about 10 minutes. Transfer potatoes to plate. Cool and slice. Reserve water in skillet.
• Add enough additional water to skillet to cover bottom by 1 inch. Bring water to boil. Add beans. Cover and simmer over high heat until beans are crisp-tender, about 4 minutes. Rinse beans under cold water to cool. Drain. (Can be prepared up to 6 hours ahead; refrigerate.)
• Arrange lettuce leaves on each of 2 plates. Top each with salmon fillet. Arrange half of potatoes, green beans, tomatoes and hard-boiled eggs decoratively around each salmon fillet. Sprinkle half of green onions and capers over each salmon fillet. Serve, passing vinaigrette separately.

Steps:

• Whisk oil and vinegar in small bowl to blend well. Season with salt and pepper.
• Place greens in large bowl. Toss with enough dressing to coat lightly. Divide greens among 4 plates. Arrange smoked salmon slices over greens on each plate, dividing equally. Drizzle more dressing over salmon. Sprinkle salmon with capers. Garnish salads with red onion and red and yellow tomatoes.