Nicoise Salad with Hot Smoked Salmon

We owe this summery salad recipe to Café Rua in Castlebar, County Mayo. They stock our Burren Hot Smoked Salmon and found great use for it. We changed the salmon to our unique variety with a glazing of honey, lemon & pepper. Serves 2 as a starter.
Recipe Nicoise Salad with Burren Smokehouse Hot smoked salmon
2 People
20 mins


140g pack of Hot Smoked Organic Salmon with Honey, Lemon & Pepper
butterhead lettuce or rocket, washed
4 cherry tomatoes
2 medium hard boiled free range eggs
plenty of blanched green beans
2 boiled new season 'waxy' potatoes
a few capers
some chopped parsley
a dozen pitted black kalamatta olives
Rua salad dressing or vinaigrette
black pepper
soda bread


  1. Place everything except the eggs and Salmon in bowl and mix salad dressing through.

  2. Crumble the hot smoked salmon over the salad. Quarter the eggs and place it in the bowl or on the plate. Add a little more dressing to taste and grind fresh black pepper over the top.

  3. Serve with some soda bread or a crusty baguette.

Burren Smokehouse product for this recipe:

Burren Smokehouse smoked Irish Organic Salmon with Seaweed

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