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Cured & Smoked Salmon Niçoise Salad with Charred Lemon Vinaigrette

Recipe by Chef Lance Lewis, of Tagged Out Kitchen, who recommends this dish with a Passalacqua Fiano.

Ingredients

  • Salmon    
  • 1 side skin-on salmon, pin bones removed    
  • 1 part kosher salt    
  • 1 part granulated sugar    
  • Fresh dill, tarragon, thyme, and rosemary, finely chopped    
  • Salad    
  • 1½ lbs. fingerling potatoes, halved    
  • 1 tbsp olive oil    
  • ½ tsp ground rosemary    
  • ½ tsp ground thyme    
  • Salt and pepper, to taste    
  • 8 eggs    
  • 8 oz haricots verts or green beans    
  • 1 pint cherry tomatoes, halved    
  • ½ cup Niçoise or Kalamata olives    
  • 1 head Little Gem, Bibb, or butter lettuce    
  • Charred Lemon Vinaigrette    
  • 2 lemons, halved    
  • 1/3 cup olive oil    
  • 1 tsp maple syrup (or to taste)    
  • Salt and cracked black pepper, to taste    

Instructions

1. Cure & Smoke the Salmon

  1. Mix salt and sugar equally. Stir in chopped herbs.

  2. Pack mixture to fully encrust salmon. Wrap tightly and refrigerate 12–24 hours.

  3. Rinse under cold water, pat dry, and place uncovered on a wire rack in the refrigerator for 2–4 hours to develop a pellicle—a slightly tacky surface that helps smoke adhere evenly for better flavor and texture.

  4. Smoke on a Big Green Egg or any smoker at 200 °F using mild wood (apple, alder, grapevine) until internal temp reaches 125 °F (45–75 min). Let cool slightly, then break into rough crumbles.

2. Roast Fingerling Potatoes

  1. Preheat oven to 400 °F.

  2. Toss halved potatoes with olive oil, rosemary, thyme, salt, and pepper.

  3. Roast until golden and crisp, 25–30 min.

3. Prepare Eggs

  1. Place eggs in cold water, bring to boil, and simmer 10–11 minutes.

  2. Chill in ice water, then peel and set aside.

4. Blanch Beans

  1. Trim beans and blanch in boiling salted water until tender-crisp (2–3 min).

  2. Transfer to ice bath, drain, and set aside.

5. Make Charred Lemon Vinaigrette

  1. Char lemons cut side down on grill or hot pan until deeply caramelized.

  2. Juice into blender or food processor. Add olive oil, maple syrup, salt, and pepper.

  3. Blend until smooth, emulsified, and balanced.

6. Assemble Salad

  1. Arrange torn lettuce on serving platter.

  2. Distribute roasted potatoes, beans, halved tomatoes, olives, and peeled eggs.

  3. Spoon crumbled smoked salmon over.

  4. Drizzle with charred lemon vinaigrette.

  5. Finish with flaky sea salt and cracked black pepper.

7. Serve & Pair
Plate and serve immediately alongside Passalacqua’s Fiano, chilled. Its bright salinity, citrus notes, and nutty undertones enhance every layer of the salad.

Paired Wines

2022 Belli Chardonnay

2022 Belli Chardonnay

Elegantly composed Chardonnay from celebrated Russian River Vineyard
Recommended
$56