Abigail is a Brooklyn-based creative director, home cook, and the mastermind behind Bon Abbetit, a hub for approachable, seasonal recipes with a creative twist. With a passion for reimagining classic dishes, Abigail brings her expertise to the kitchen, crafting recipes that inspire home cooks to explore new ingredients and flavors. Her creations highlight her ability to elevate ingredients like smoked salmon and smoked tuna into stunning, flavorful dishes. Whether you're looking for comfort meals or fresh ideas, Abigail’s recipes make cooking with smoked fish exciting and accessible for any occasion.
Recipes
Maple Smoked Salmon Nicoise Salad
This fall-inspired take on the classic Niçoise salad by @bon_abbetit swaps the traditional tuna for tender, smokey, subtly sweet Maple Smoked Salmon, pairing this luscious, smoky fish with crisp seasonal vegetables and a tangy maple-balsamic dressing. With its mix of textures and vibrant colors (think baby potatoes, haricot verts, radishes, tomatoes, capers, and red onion) this salad is hearty, balanced, and full of flavor.
Fully cooked and ready to enjoy, the smoked salmon makes this dish both effortless and satisfying. A bit of crumbled goat cheese and perfectly boiled eggs bring richness, while the dressing ties everything together with just the right amount of tart and sweet. Whether served as a weekday dinner or a centerpiece for fall entertaining, this Smoked Salmon Niçoise Salad offers a fresh, seasonal spin on a beloved classic.
Directions
Bring a pot of water to a boil. Wash potatoes, then add them to the pot once boiling. Cook for about 10 minutes (cooking time may depend on size). Potatoes will be done when they can be easily pierced with a fork. Drain and set aside.
Cook haricot verts by steaming for about 6 minutes. Have an ice water bath ready to cool them immediately once cooked to al dente.
Add eggs to a pot of water and bring to a boil. Boil for about 8 minutes and then transfer to an ice water bath. When cool enough to touch, peel.
Slice tomatoes, radishes and red onion.
Make dressing by combining ingredients in a mason jar and shaking until well combined.
Assemble salad by adding all ingredients to a plate. Top with Maple Smoked Salmon. Drizzle with dressing. Enjoy!
Note: You can get creative with toppings for this salad. For example, substitute olives for capers, add lettuce, swap for a different cheese , and so on...
Prep Time
20min
Cook Time
25min
Serves
2people
Ingredients
4 ounces Acme Smoked Fish Maple Smoked Salmon
¾ cup haricot verts
¾ cup baby potatoes
⅓ cup sliced radish
⅓ cup halved cherry tomatoes
2 tablespoons capers
¼ cup thinly sliced red onion
⅓ cup goat cheese crumbles
2 eggs
Maple Balsamic Dressing:
⅓ cup extra virgin olive oil
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 tablespoons maple syrup
This fall-inspired take on the classic Niçoise salad by @bon_abbetit swaps the traditional tuna for tender, smokey, subtly sweet Maple Smoked Salmon, pairing this luscious, smoky fish with crisp seasonal vegetables and a tangy maple-balsamic dressing. With its mix of textures and vibrant colors (think baby potatoes, haricot verts, radishes, tomatoes, capers, and red onion) this salad is hearty, balanced, and full of flavor.
Fully cooked and ready to enjoy, the smoked salmon makes this dish both effortless and satisfying. A bit of crumbled goat cheese and perfectly boiled eggs bring richness, while the dressing ties everything together with just the right amount of tart and sweet. Whether served as a weekday dinner or a centerpiece for fall entertaining, this Smoked Salmon Niçoise Salad offers a fresh, seasonal spin on a beloved classic.
Ingredients
4 ounces Acme Smoked Fish Maple Smoked Salmon
¾ cup haricot verts
¾ cup baby potatoes
⅓ cup sliced radish
⅓ cup halved cherry tomatoes
2 tablespoons capers
¼ cup thinly sliced red onion
⅓ cup goat cheese crumbles
2 eggs
Maple Balsamic Dressing:
⅓ cup extra virgin olive oil
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 tablespoons maple syrup
