Recipes
Herb Hot Smoked Salmon Nicoise Salad
This vibrant Niçoise Salad using Acme’s Herb Hot Smoked Salmon is a fresh, elegant twist on a French classic. Featuring tender, flaky Herb Hot Smoked Salmon, crisp green beans, juicy cherry tomatoes, delicate soft-boiled eggs, and briny olives, all served over smooth Boston or Bibb lettuce. Finished with a homemade herbed vinaigrette, it’s the perfect balance of bold flavors and wholesome ingredients. Ready in just 25 minutes or less, this dish is perfect for lunch or a light dinner.
Directions
Boil the eggs for 4-6 minutes, depending on desired level of hardness. Remove from water and cool in an ice bath.
Blanche green beans for 5-7 minutes, depending on desired doneness. Drain immediately and cool in an ice bath.
Cut the eggs into quarters lengthwise. Cut the green beans, tomatoes, and olives in half. Tear the lettuce leaves in half. Flake the hot smoked salmon.
Now make the vinaigrette. Whisk the Dijon, shallot, vinegar, and dried herbs together. While still whisking, drizzle in olive oil until emulsified. Season with salt and pepper to taste.
Place the lettuce leaves on the bottom of your serving tray or shallow bowl. Arrange the eggs, green beans, tomatoes, olives, and flaked smoked salmon on top. Drizzle with vinaigrette.
Serve and enjoy!
Prep Time
10min
Cook Time
15min
Serves
2-3people
Ingredients
For salad:
4 ounces Acme Herb Hot Smoked Salmon, flaked
2 Soft-boiled eggs, quartered
12 ounces Fresh green beans, trimmed and halved
16 ounces Cherry tomatoes, halved
6 ounces Black or Kalamata Olives, chopped
1 head Boston or Bibb Lettuce
For vinaigrette:
½ Shallot, minced
½ Cup extra virgin olive oil
2 tablespoons Red or White Wine Vinegar
1 tablespoon Dijon mustard
½ tablespoon Dried thyme or herbs de Provence
Kosher salt and black pepper, to taste
This vibrant Niçoise Salad using Acme’s Herb Hot Smoked Salmon is a fresh, elegant twist on a French classic. Featuring tender, flaky Herb Hot Smoked Salmon, crisp green beans, juicy cherry tomatoes, delicate soft-boiled eggs, and briny olives, all served over smooth Boston or Bibb lettuce. Finished with a homemade herbed vinaigrette, it’s the perfect balance of bold flavors and wholesome ingredients. Ready in just 25 minutes or less, this dish is perfect for lunch or a light dinner.
Ingredients
For salad:
4 ounces Acme Herb Hot Smoked Salmon, flaked
2 Soft-boiled eggs, quartered
12 ounces Fresh green beans, trimmed and halved
16 ounces Cherry tomatoes, halved
6 ounces Black or Kalamata Olives, chopped
1 head Boston or Bibb Lettuce
For vinaigrette:
½ Shallot, minced
½ Cup extra virgin olive oil
2 tablespoons Red or White Wine Vinegar
1 tablespoon Dijon mustard
½ tablespoon Dried thyme or herbs de Provence
Kosher salt and black pepper, to taste
