Name: Salade Niçoise, Reinvented with Smoked Fish and Lime-Chive Cream
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Cuisine: International
Ingredients: 1 ¼ lb tiny creamer potatoes, trimmed; ¾ lb French filet beans or regular green beans, stem end removed; 4 cups butter lettuce leaves, loosely packed, washed and spun dry; 2 cups baby spinach leaves, washed and spun dry; 2 pointed sweet red peppers (or 1 large red bell pepper), quartered lengthwise and sliced crosswise; 3 Persian cucumbers, halved lengthwise and sliced crosswise; 3 ripe, red-brown or other flavorful tomatoes, cored and sliced into wedges; 4 hard-cooked eggs, halved; 1 clove from a head of shallot, halved and thinly sliced; 1 avocado, cut into thin wedges (optional, but good); 3 oz mild smoked salmon such as Scottish or Gaspe, sliced in ribbons, or one filet of smoked, peppered mackerel, flaked (about 3 oz.), as preferred; 1 ½–2 tbsp crème fraîche; ½ lime, juiced and zested; 1 pinch fine sea salt to taste; ½ tsp mild honey; 2 tbsp minced chives; 5 tbsp olive oil

Salade Niçoise, Reinvented with Smoked Fish and Lime-Chive Cream

A fresh, elegant twist on the classic Niçoise salad, featuring smoked salmon or mackerel, crisp vegetables, and a tangy lime-chive cream.

Prep25 min

Cook15 min

Total40 min

DifficultyEasy

Servings4

This salad is a celebration of spring and summer produce, arranged beautifully on a bed of greens. The star is the lime-chive cream, a simple yet addictive dressing that brightens every bite.

Instead of the traditional tuna, I use delicate smoked salmon or peppered mackerel for a richer, more nuanced flavor. Whether you prefer a gentle embrace or a bold punch, both options work wonderfully here.

Method

Bring a medium pot of salted water to a boil, add the green beans, cover, and turn off the heat. Let them sit for about 3 minutes until crisp-tender. Remove with tongs or a slotted spoon to a bowl, rinse with cold water to stop cooking, drain, and set aside.
Reheat the same water to a boil, add the potatoes, reduce to a simmer, and cook until just tender. Drain and let cool.
In a large bowl, toss the butter lettuce and baby spinach together. Divide the greens among individual plates.
Arrange the remaining vegetables and eggs over the greens: peppers, cucumbers, tomatoes, avocado (if using), and the halved eggs. Finish with the smoked fish and sliced shallot.
In a small bowl, whisk the crème fraîche, lime juice, lime zest, salt, and honey until smooth. Add the chives and whisk again to combine.
While whisking, drizzle in the olive oil in a thin stream until the dressing is emulsified. Taste and adjust seasoning if needed. Drizzle the dressing over each salad just before serving.

💡 Tips

For a make-ahead option, prepare the vegetables and dressing separately, and assemble just before serving.
If you can't find crème fraîche, you can substitute with a mixture of sour cream and heavy cream in equal parts.
The lime-chive cream also works beautifully as a dip for raw vegetables or as a dressing for potato salad.

Inspired by a recipe from Food52

Salade Niçoise, Reinvented with Smoked Fish and Lime-Chive Cream

Ingredients

Method

💡 Tips

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