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Nicoise Salad


Nicoise Salad with Scottish Smoked Salmon


8 slices Scottish smoked salmon
2 Hard boiled eggs, sliced into 4 portions
4 tbs. French salad dressing
1 tbs. Fresh parsley, chopped
8 Cherry tomatoes, quartered
1/2 Seedless cucumber, sliced
4 pcs. Black olives, halved
4 cups String beans, cooked lightly
2 whole Green Onions, chopped


In a bowl, toss the tomatoes, cucumber, beans, spring onion and parsley in the dressing, along with half the salmon, cut into bite size pieces.

Pile neatly into each plate, interspersing with eggs.

To finish off this delightful appetizer, decorate with a flourish using the other half of the salmon.

Serve 4-6 people.

Simple tips:

This very awesome light summer dish, just not an appetizer but this could be a brunch food on summer time.



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Last modified: May 26, 2003