Smoked Salmon Salad Nicoise



You’ll need 2 cups of each of the following: 

  • SeaBear Lox Style Smoked Sockeye Salmon cut Julienne style (about 2” long)
  • Warm boiled Potato slices (Yukon Gold)
  • Cooked thin green beans
  • Roma Tomato cut in quarters
  • Mixed greens (Julienne of young Romaine)


  • 1/2 cups Olive oil
  • 2 teaspoons Dijon
  • 2 teaspoons Balsamic
  • 2 teaspoon Apple vinegar
  • 1.5 teaspoons of chopped garlic, chopped fine
  • 2 teaspoons of each of parsley, cilantro, basil
  • Salt and pepper to taste



Arrange ingredients on an oval or rectangle platter making strips across the width of the platter according to their own color: Romaine, then in order smoked salmon, potatoes, tomatoes and green beans.


In a bowl, place Dijon, salt, Pepper, garlic and herbs. With a wire whisk whipping briskly, add oil slowly. Stop half way, add 1/2 the vinegar, continue slowly with the oil. Taste, add the desired left over vinegar only until the dressing is to your liking. Keep this dressing thin and pourable by adding 1 to 3 teaspoons of very hot water.

Drizzle some vinaigrette over the salad, and serve remainder on the side. Served salad with toasted Baguette strips.

Serves 6-8.

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