A simple and elegant salad that looks impressive placed in the middle of the table for everyone to share.
Serves 4 to 6
800g skinless salmon fillet, pin boned (or choose your favourite local fish)
olive oil for drizzling
salt & pepper
1 tray small truss tomatoes
100g small black olives
200g kipfler potatoes, peeled
200g green beans, trimmed
1/2 red onion, thinly sliced
90ml olive oil
30ml red wine vinegar
1 tsp dijon mustard
1 tsp honey
1 tbsp finely sliced basil leaves
- Preheat oven to 180C. Line a baking tray with baking paper.
- Place salmon fillet, skin side down, on the tray. Brush will a little olive oil and season with salt and pepper. Place the olives and tomatoes on the tray & drizzle with oil. Bake for 12-15 minutess or until salmon is just cooked & tomatoes have softened.
- For dressing, combine all ingredients in a small bowl or jug and whisk until combined.
- Meanwhile, cook the potatoes until just tender. Drain and set aside. When cool enough to handle, slice into 5mm thick rounds. Coat with some of the dressing while still warm – they will soak it up and taste delicious.
- Cook the green beans until tender. Drain and refresh in a bowl of iced water to stop the cooking and maintain their vibrant colour.
- Place the eggs in a saucepan of cold water and bring up to the simmer. Cook for 5 mins for soft boiled. Drain and refresh under cold water. Set aside, peel when cool enough to handle, then cut into quarters.
- To serve: place the salmon fillet on a platter, scatter with potato, beans, red onion, olives and eggs. Place groups of truss tomatoes around and on top of the fish. Drizzle with dressing and serve.
If you are lucky enough to come across quail eggs, use those in place of regular eggs. Their smaller size makes them super cute and present beautifully on the platter. If using, reduce cooking time to about 3 minutes.