A photograph of a school of swimming salmon

Salmon Tartar Nicoise Salad Recipe

A photograph of salmon tartar nicoise salad with hard boild eggs, green beans, olives, potatoes, anchovies, tomatoes and salmon tartar.

A Hearty Salad


This salad make for a perfect nutritious and delicious meal. Traditionally a salmon nicoise salad calls for cooked salmon. I believe you will find using Seatech salmon tartar to work much better.






2-4 85 g cups Ocean Kitchen salmon tartar

4 hardboiled eggs

2 medium tomatoes

1 pound green beans

1 pound fingerling potatoes

1 - 10 oz jar Kalmata olives

8 anchovy fillets

1 head of green leaf lettuce




1/4 cup red-wine vinegar

1 shallot minced

2 teaspoons Dijon mustard

1 large garlic clove, minced

1/2 teaspoon salt

1 cup extra-virgin olive oil

1 1/2 teaspoons minced fresh parsley

1 1/2 tablespoons finely chopped fresh tarragon





Smashed the minced garlic clove with the 1/2 teaspoon of salt to create a paste. Whisk together vinegar, shallot, mustard and garlic paste in a small bowl until combined well, then add oil in a slow stream, whisking until emulsified. Whisk in the parsley, tarragon, and salt and pepper to taste. Set dressing aside and assemble the salads.


Blanch the green beans and quickly place them in an ice bath. Separate the lettuce leaves from the head of lettuce, wash, dry and then cover four plates with the leaves in one layer. Divide the cooked fingerling potatoes among the four plates placing them to one side. Drain and divide the kalamata olives and place next to the potatoes. Divide the green beans and place next to the olives. Divide the salmon tartar and place next to the green beans. Slice the tomatoes into wedges and place next to the salmon tartar. Remove the hardboiled eggs from their shell, quarter and plece four quarters on each plate. Place two anchovy fillets on each plate.


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