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Atlantic salmon Nicoise


  • Cook the potatoes in lightly salted, boiling water, adding the beans when almost ready. Drain well and cut a few of the potatoes in half. 
  • At the same time, cook the salmon on a lightly oiled ridged grill (or BBQ) for about 3 mins on each side, skin side down first. 
  • To make the anchovy mayonnaise, gently cook down the anchovies in a pan, mashing as you do so. 
  • Whisk the egg yolks with the mustard and white vinegar.
  • Add about 500 ml olive oil, little by little, continually whisking until a thick yoghurt consistency is formed, adding the lemon juice as you do so and water if needed. Then fold in the anchovy paste and season to taste.
  • Gently toss the potatoes, beans, tomatoes, capers and parsley with a little ground pepper. 
  • Then arrange the salad on a serving dish and top with the salmon. Sprinkle the anchovy mayo over the top and place the egg quarters around the edge. 
  • This dish can be served warm or cold. 
  • Luke Palmer, Heronswood, Mornington Peninsula in Melbourne


  • 6-10 small kipflers (or other baby potatoes)
  • 300 gm variety of beans, topped & tailed
  • sea salt & freshly ground pepper
  • olive oil spray
  • 2 salmon fillets, skin removed
  • 4 anchovy fillets
  • 4 egg yolks
  • 1 tbsp Dijon mustard
  • 1 tspn white vinegar
  • 500 ml olive oil
  • juice of 1 lemon
  • a handful of small ripe tomatoes, halved
  • 3-4 capers, chopped
  • 2 tbsp fresh Italian parsley leaves
  • 2 eggs, soft boiled, peeled & quartered

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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