Nicoise salad with smoked salmon

Niçoise salad was invented in Nice. In terms of the number of ingredients and variations, it can be compared to Olivier. This is a famous and beloved salad, but we will make our own, author's version. You can cook salmon for salad yourself in a smokehouse.

Ingredients

• For the salad:
• Salmon fillet - 150 g
• Red potatoes (small) - 5 pcs.
• Quail eggs - 4 pcs.
• Green beans (frozen) - 120 g
• Red onion (large) - 1 pc.
• Cucumber - 1 pc.
• Red or yellow pepper - 1 pc.
• Salad - 1 bunch
• Cherry tomatoes - 10 pcs.
• Pitted olives - 10 pcs.
• Capersberry (fruit of capers) - 5-6 pcs.
• Salt to taste
• Pepper to taste
• For the sauce:
• Apple cider vinegar - 1 tbsp. l.
• Olive oil - 3 tbsp. l.
• Mustard - 1 tsp

Directions

1. We put the smoker on the stove, put the salmon fillet in it for 18 minutes.
2. Peel the boiled potatoes, cut them into four parts. Salt, add olive oil.
3. Boil quail eggs. After draining the boiling water, immediately fill them with cold water. You need to peel quail eggs right in the water, without taking them out - it will come out much easier and more accurately than on land, and you can easily remove the shell.
4. Pour ice water into a deep bowl. Defrost the frozen green beans in the microwave - literally 2 minutes. Having taken out, we place it in ice water - so it will remain juicy and crispy.
5. Cut the salad very coarsely.
6. We clean the pepper, cut it not quite usually. Cut off the front and back parts.
7. Unfold the pepper and cut the pepper into quarters.
8. Holding the knife at an angle to the surface, cut into thin strips.
9. Put the potatoes in a bowl. Salt and season with olive oil. We mix.
10. Peel the cherry tomatoes from the stalk, cut off the "ass", cut in half. Add the tomatoes to the potatoes.
11. Cut the onion into very thin rings or half rings.
12. Peel the cucumber, cut it lengthwise into very thin slices.
13. Is the salmon ready? We take out.
14. All ingredients are prepared, we assemble our sumptuous salad. First, put lettuce leaves on a dish - we do not regret it. They have a bow on them. Top - pepper.
15. Followed by slices of cucumbers and beans. All this, mind you, does not need to be laid out in orderly rows; here artistic disorder is held in high esteem.
16. On the beans - a couple of leaves of fresh green basil, olives.
17. Then we spread the young potatoes with tomatoes.
18. Cut the quail eggs in half, add to the rest.
19. We make several deep cuts on the salmon fillet. We spread the "highlight of the program" in the salad.
20. The last detail is the capersberry. Now - a pinch of salt, pepper to taste.
21. Now all that remains is to make a simple Vinaigrette dressing.
22. Add mustard and olive oil to apple cider vinegar. Stir clockwise.
23. Pour the dressing over our sumptuous salad. That's it, you don't need to mix.
24. Salad ready. Enjoy!