Wood Roasted Salmon with Blackened Spice and Nicoise Salad

Bahan-bahan

• 1-2 portions 150g Wood Roasted Huon Salmon with Blackened Spice
• 1 head Cos lettuce
• 3 Eggs
• 6 Potatoes
• 10 Green beans (or just a handful)
• 10 Green olives (or black if preferred)
• 5 Anchovies
• DRESSING
• 1/4 cup Mayonnaise
• 1/4 cup Sour cream
• 5 Kaper
• 1 tbsp Chopped parsley
• 1 tbsp Chopped chives
• Salt and pepper to taste

Kaedah

1. 1
   Bring a steamer pot of water to the simmer, add the washed potatoes and cook for 20 minutes until just cooked, remove and cool.
2. 2
   Whilst the potatoes are cooking, bring a steamer pot to the boil. Place the eggs in the basket and turn the water down to a simmer. Cook the eggs for 7 minutes. Remove and place eggs into a pot of chilled water. Once the eggs have cooled down, peel and slice in half and set aside.
3. 3
   Steam the green beans for 3 minutes, plunge into icy water to cool, remove and set aside.
4. 4
   In a small bowl add all the dressing ingredients and combine well.
5. 5
   Using a large plate, arrange the lettuce leaves, top with the eggs, beans, potatoes, olives and anchovies over the plate.
6. 6
   Break up the smoked salmon and place on top of the salad.
7. 7
   Serve with the dressing.