Niçoise-Inspired Hot-Smoked Salmon Traybake
A simple traybake of hot-smoked salmon, roasted potatoes and green beans with Niçoise-style flavours from olives, capers and lemon. It makes an easy midweek supper or relaxed week…
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Servings: 4 | Prep: 15 min | Cook: 35 min | Total: 50 min
Tags: gluten-free, midweek, niçoise-inspired, one-tray, salmon, traybake
Ingredients
- 700.0 g baby potatoes (halved if large)
- 250.0 g green beans (trimmed)
- 300.0 g hot-smoked salmon (in large flakes or portions, skin removed if preferred)
- 1.0 red onion (cut into thin wedges)
- 80.0 g black olives (pitted)
- 2.0 tbsp capers (drained)
- 1.0 lemon (zest finely grated and cut into wedges)
- 3.0 tbsp olive oil (plus extra if needed)
- 2.0 tsp Dijon mustard
- 2.0 garlic (finely sliced or crushed)
- 1.0 tsp dried oregano
- 1.0 tsp salt (use a little less if the salmon is very salty)
Instructions
- Preheat the oven to 220°C fan and let a large roasting tray heat for 5 minutes so the potatoes start sizzling on contact.
- In a large bowl, toss the potatoes with 2 tbsp olive oil, the mustard, half the lemon zest, the garlic, oregano, 3/4 tsp salt and the black pepper until evenly coated.
- Spread the potatoes and red onion over the hot tray in a single layer, then roast on the top shelf at high heat for 20 minutes, turning once after 10 minutes, until the edges are golden and the onion is softening.
- If using the eggs, lower them into a pan of gently boiling water and cook for 7 minutes for jammy centres, then cool under cold running water and peel once cool enough to handle.
- Toss the green beans with the remaining 1 tbsp olive oil and a small pinch of salt, then add them to the tray with the olives and capers and roast at 220°C fan for 8 minutes, until the beans are bright green and just tender and the potatoes are deeply golden.
- Nestle the hot-smoked salmon over the vegetables and return the tray to the oven for 5 to 7 minutes at medium-high heat, just until the salmon is heated through and lightly steaming without drying out.
- Squeeze over half the lemon juice, scatter over the parsley and remaining lemon zest, and taste a bean or potato before adding extra salt or pepper as needed for a final seasoning stage.
- Serve the traybake hot with lemon wedges alongside, and if using the eggs, halve or quarter them and arrange over the top just before serving so the yolks stay soft.
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