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Stunning plated serving of The Estate Niçoise: A Summer Platter, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

The Estate Niçoise: A Summer Platter

This vibrant Niçoise platter brings together spice-roasted salmon, seared tuna, crisp blanched vegetables, and a bright shallot vinaigrette for a stunning, chilled centerpiece. Each artfully arranged element delivers a fresh taste of summer, perfect for a sun-dappled afternoon.
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Prep Time 20 minutes
Cook Time 20 minutes
Wait Time (Chilling) 1 hour
Total Time 1 hour 40 minutes
Servings: 8 people
Course: Appetizer, Main Course
Ingredients Equipment Method

Ingredients
  

The Salmon
  • 1 2-pound whole salmon fillet
  • 1 tablespoon brown sugar
  • 1 teaspoon chili powder
  • 1 teaspoon cumin powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
The Vegetables
  • 1 pound baby potatoes, boiled and peeled
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh parsley
  • Sea salt and coarse black pepper to taste
  • ¾ pound green beans, trimmed
  • ½ pound fresh Brussels sprouts, trimmed, about 2 cups
  • 2 tablespoons lemon juice
  • 1 cup grape tomatoes, halved
The Platter Proteins
  • 5 large eggs, hard-cooked and peeled
  • 1 pound seared tuna
  • 1 7-ounce tin flat fillets of anchovies, packed in oil
The Vinaigrette
  • 4 tablespoons olive oil
  • 1 medium shallot, chopped
  • 1 tablespoon Dijon mustard
  • 2 tablespoons lemon juice
  • 1 tablespoon white balsamic vinegar

Equipment

  • 1 Heavy-duty wire cooling rack
  • 1 Heavy-bottomed cast-iron skillet
  • 1 Heavy-bottomed saucepan
  • 1 Precision wooden cutting board
  • 1 Stainless steel wire whisk

Method
 

The Vegetables
  1. Boil the baby potatoes until the tines of a fork can penetrate easily, about 10 minutes.
  2. Toss the potatoes with olive oil, fresh parsley, salt and pepper.
  3. Cool these to room temperature.
  4. Blanch the green beans and Brussels sprouts in boiling water, throwing them into an ice-water bath to cool down; then toss in the lemon juice.
The Salmon
  1. Make a salmon rub from brown sugar, chili powder, cumin, onion and garlic powders. Smush the powders onto a whole filet of salmon, drizzled with olive oil and roasted in a 375° oven until still very moist on the inside, about 20 minutes.
The Vinaigrette & Assembly
  1. Add the seared tuna, anchovies, hardboiled eggs and grape tomatoes.
  2. Make a vinaigrette from chopped shallot, mustard, lemon juice, white balsamic vinegar and olive oil. You can store the dressing in any container that you like, and add to the salad per your own taste. I like to drizzle my salad with vinaigrette right before I eat it.
  3. Lay everything onto a platter and chill for at least an hour (and as long as all day).