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The Estate Niçoise Summer Platter

A breathtaking, French-inspired composed salad designed for communal grazing. Featuring spice-roasted salmon, seared tuna, tender baby potatoes, and vibrant vegetables tossed in a shallot-laced Dijon vinaigrette.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 people
Course: Appetizer, Main Course
Ingredients 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 & Accompaniments
  • 1 pound baby potatoes boiled and peeled
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh parsley
  • Sea salt and coarse black pepper to taste
  • 3/4 pound green beans trimmed
  • 1/2 pound fresh Brussels sprouts trimmed, about 2 cups
  • 2 tablespoons lemon juice
  • 1 cup grape tomatoes halved
  • 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

Method
 

The Salmon
  1. Preheat the oven to 375 degrees.
  2. Make a salmon rub by mixing the brown sugar, chili powder, cumin, onion powder, and garlic powder.
  3. Smush the spice rub evenly over the whole fillet of salmon.
  4. Drizzle lightly with olive oil.
  5. Roast in the oven until still very moist on the inside, about 20 minutes.
The Vegetables
  1. Boil the baby potatoes until the tines of a fork can penetrate easily, about 10 minutes.
  2. Toss the warm potatoes with 2 tablespoons olive oil, fresh parsley, salt, and pepper.
  3. Set aside to cool to room temperature.
  4. Blanch the green beans and Brussels sprouts in boiling water.
  5. Transfer immediately to an ice-water bath to cool down and stop the cooking process.
  6. Drain the green beans and Brussels sprouts, then toss them in 2 tablespoons of lemon juice.
The Vinaigrette & Assembly
  1. Make the vinaigrette by whisking together the chopped shallot, mustard, lemon juice, white balsamic vinegar, and olive oil.
  2. Lay the roasted salmon, seared tuna, anchovies, hardboiled eggs, grape tomatoes, dressed potatoes, and blanched vegetables onto a large serving platter.
  3. Cover and chill the platter for at least an hour, or up to all day.
  4. Serve with the vinaigrette on the side, allowing guests to drizzle their own portions right before eating.