Smoked Salmon Niçoise Toast with lemon-caper aioli provides a twist on the classic French salad in a hearty, hand-held version. Enjoy this 20-minute recipe as a hearty breakfast, lunch, or as part of an appetizer spread. This not-so-traditional spin on the classic composed French salad packs just as much bright and briny flavor, but comes together in a flash. Smoked salmon stands in for classic tuna, lending complexity and velvety smooth texture to the toast toppers.
The other star topper here is the jammy, just-runny-enough eggs (because, let’s be honest, jammy eggs are an instant upgrade to anything you make). The magic lies in a 6 1/2 minute soft boil, followed by a brief ice plunge to halt the cooking. And the best part? You can boil and peel them up to 3 days in advance, so assembling this toast is 100% weekday friendly. The base layer of this masterpiece is a dead-simple lemon-caper aioli. It emulates the classic dressing in terms of brightness and briny tang, but with a few unexpected add-ins. The creaminess of the aioli acts as a foil to moisten the toasted bread and form a glue to help stabilize the toppers.
It’s also delicious drizzled over salads and grain bowls, so feel free to double up the recipe if you’re looking to get ahead for the week.Now let’s talk bread: Look for a sturdy, hearty bread that won’t self-destruct under the weight of the toppings. A seedy, whole-grain loaf sliced into thick slabs is my go-to, but a sourdough or French bread would also be great.
Throw the bread on a grill pan or in a toaster oven and it’s the ultimate foundation for showing off fresh, vibrant ingredients.This wildly flavorful and satisfying toast makes a great meal or snack morning, noon, or night.
Smoked Salmon Niçoise Toast
- 4 large eggs room temperature
- 2 Tbsp. extra-virgin olive oil
- 1 Tbsp. mayonnaise
- 1 tsp. fresh chopped dill plus more for garnish
- 1 tsp. stone ground mustard
- 1 tsp. drained and chopped capers
- 1/2 tsp. lemon zest plus 2 tsp. fresh lemon juice
- Pinch of kosher salt and freshly ground black pepper
- 4 oz. smoked salmon slices
- 4 thick slices whole-grain bread
- Bring a saucepan of water to a boil. Using a slotted spoon, carefully lower eggs into water one at a time. Cook 6½ minutes, adjusting heat to maintain a gentle boil. Transfer eggs to a bowl of ice water and chill until just slightly warm, about 2 minutes. Peel and set aside.
- Combine oil, mayonnaise, dill, mustard, capers, lemon zest, lemon juice, salt, and pepper in a small bowl; stir with a whisk.
- Toast bread in a toaster oven or over a grill pan. Spread lemon-caper aioli evenly over each slice. Arrange salmon slices evenly over each slice of bread. Slice eggs into segments and divide evenly among bread slices, followed by cherry tomatoes. Garnish with fresh dill.