Flaky hot smoked salmon, kosher approved, one of Rick Stein’s Food Heroes

Salar Flaky Smoked Salmon With Quail Egg Salad

Delia Smith

This salad, inspired by the Nicoise version, is an absolute doddle.

Serves 4-6

INGREDIENTS
350g red, ripe tomatoes
110g baby leaf salad
1/2 small cucumber
450g cleaned new potatoes
110g french beans
4 shallots
160g Salar Flaky Smoked Salmon
12 hard-boiled quails eggs (or use a smaller quantity of hens eggs, cut into quarters)
50g anchovy fillets
50g black olives
a small handful fresh parsley
4 tablespoons Maille vinagrette de Dijon

METHOD
Begin by steaming the potatoes. First pour boiling water from the kettle into a pan fitted with a fan steamer, then place the potatoes in the steamer and sprinkle with salt. Then put a tight lid on and let them steam over gently boiling water for 15-20 minutes or until the potatoes are tender.

Pop the french beans in to the steamer halfway through the cooking time, to steam alongside the potatoes for 8 - 10 minutes.

Meanwhile, cut each tomato in half and hold each half in the palm of your hand (cut side up), then turn your hand over and squeeze gently until the seeds come out; it's best to do this over a plate or bowl to catch the seeds. Now cut each tomato into quarters.

Then cut the cucumber into smallish chunks, slice the potatoes, and finely chop the shallots and parsley.

Then in a large salad bowl, arrange the tomatoes, salad leaves, cucumber, potatoes, beans and chopped shallots in layers, sprinkling in half of the dressing in as you go.

Next break the Flaky Smoked Salmon into chunks, halve the quails eggs (or quarter the hen's eggs) and put them on top of the other ingredients, then arrange the anchovies in a criss-cross pattern, followed by a scattering of olives, the chopped parsley and a final sprinkling of the rest of the dressing.

Serve with warm, crusty baguette and normandy butter.

To try this recipe, why not buy some Salar Flaky Smoked Salmon from our online shop?

Salar Flaky Smoked Salmon With Quail Egg Salad

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