Seafood Salads: Smoked Salmon Salade Niçoise


nice niçoise

Okay, I admit I’m using the term niçoise a bit loosely here. This version, with smoked salmon instead of tuna or anchovy, is far more popular in my house, and just as healthy and delicious.

Ingredients for 2

250 grams (8-9 ounces) smoked salmon
3 hard-boiled eggs
1 small jar of olives, niçoise if you can get them, but taggiasche are also a good choice
1 small red onion
1 small handful of capers (optional)
1 large ripe tomato
1 lettuce head or bag of mixed greens
1 lemon
olive oil, salt, pepper


Boil the eggs for no more than 10 minutes and let cool. Tear and wash the lettuce and place in a large bowl. Thinly slice the onion and add to the greens together with the olives and optional capers. Drizzle with olive oil and salt and pepper to taste. Toss these ingredients well and transfer to a salad bowl or platter. Peel and quarter the eggs and lay on top of the salad. Add the strips or chunks of smoked salmon. Slice the tomato, remove the seeds and pulp, and add slices to the salad. Serve with lemon wedges.

For a  traditional niçoise, see David Lebovitz’s recipe, which includes fava beans and is dressed with a French vinaigrette. It’s also a good read.