Salmon Nicoise

Recipe adapted from Masterchef- February 2012 issue, page 70

Serves 4

Ingredients

600g baby potatoes
200g green beans
4 eggs
extra virgin olive oil, to drizzle
4 x 150g skinless, boneless salmon pieces
1 teaspoon fennel seeds
250g cherry tomatoes
1 butter lettuce
70g kalamata olives

White wine vinaigrette

1 eschalot
½ lemon
1 clove garlic
¼ bunch basil
1 teaspoon Dijon mustard
2 tablespoons white wine vinegar
½ cup extra virgin olive oil
4 anchovy fillets

Method

1. Scrub potatoes. Place in a saucepan of salted water and bring to the boil. Cook for 15 minutes or until tender. Drain.
2. Meanwhile, bring a saucepan of salted water to the boil. Trim beans, add to pan, then cook for 3 minutes or until tender. Transfer with a slotted spoon to a colander, then refresh under cold water. Add eggs to saucepan and cook for 7 minutes for almost hard-boiled.
3. To make vinaigrette, chop eschalot and place in the bowl of a food processor. Squeeze over 1 tablespoon lemon juice and crush over garlic. Pick basil leaves and add with mustard, vinegar, oil and anchovies. Process until smooth.
4. Heat a heavy-based frying pan over high heat. Drizzle oil over fish. Roughly chop fennel seeds, scatter over fish, then season with salt and pepper. Cook for 2 minutes each side or until just cooked. Rest in pan for 5 minutes.
5. Meanwhile, cut potatoes into 1.5cm-thick rounds and place in a bowl. Halve tomatoes. Add to potatoes with beans and half the dressing, then toss to combine. Peel and slice eggs then add to bowl. Wash and dry lettuce, then toss in a separate bowl with remaining dressing.
6. Layer potato mixture, lettuce and salmon on a platter, flaking salmon as you go. Scatter with olives to serve.