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.

Serves

2 People

Times

20 mins

Ingredients

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

Method

Place everything except the eggs and Salmon in bowl and mix salad dressing through.
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.
Serve with some soda bread or a crusty baguette.