Poached salmon niçoise salad with avocado and lemon

Serves 4

Directions

1. Trim the ends off the haricot verts. Boil a pot of water and blanch the haricots verts until al dente. Shock them in ice-cold water, then drain and set aside.
2. Boil another small pot of water. Cook the eggs for 6 minutes until medium-soft. Cool in ice water, peel, and set aside.
3. Slice the avocado in half lengthwise. Remove the pit by gently tapping it with a chef’s knife, twisting, and lifting it out. Scoop out the flesh with a spoon and cut into chunks.
4. Chop the parsley. Finely chop the chives and red chili pepper (remove seeds if you prefer it less spicy).
5. Juice half the lemon into a bowl and mix in the honey, mustard, and sunflower oil until smooth. Add parsley, chives, chili, and a pinch of salt. Stir to make a vinaigrette.
6. Heat 500 ml of water with the vegetable stock cube until dissolved and just below boiling. Place the salmon fillets into the liquid, turn off the heat, cover, and let poach for 8–10 minutes, depending on thickness. Remove with a slotted spoon and set aside.
7. Arrange the haricot verts on a serving platter. Add the avocado chunks and quartered eggs. Season lightly with salt and pepper.
8. Tear the salmon into chunks and distribute over the platter. Drizzle with vinaigrette. Slice the remaining lemon half into wedges and serve with the salad.