Smoked Salmon Niçoise Toast
Smoked Salmon Niçoise Toast with lemon-caper aioli provides a twist on the classic French salad in a hearty, hand-held version. Enjoy this 15-minute recipe as a hearty breakfast, lunch, or as part of an appetizer spread.
Servings 4 servings
- 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.