Seared salmon niçoise salad - Clarence Court Recipes

Ingredients

• 4 Clarence Court bantam eggs
• 200g baby new potatoes, halved
• 4 skin-on salmon fillets (150g each)
• Salt
• ground black pepper
• 20g unsalted butter
• 2 tablespoons olive oil
• Zest of 1 lemon
• 100g asparagus tips
• 100g fine green beans, trimmed and halved
• 12 cherry tomatoes
• 4 tinned anchovy fillets
• 2 baby gem lettuce (or a mix of leaves, such as rocket and watercress)
• 12 red olives, pitted
• 1 garlic clove, peeled
• 1 teaspoon mustard powder
• 1 tablespoon cider vinegar
• 5 tablespoons extra virgin olive oil
• 1 tablespoon caper berries
• 2 shallots, peeled and finely chopped
• A small bunch of fresh herbs such as dill, parsley or chives, chopped