Warm salmon Niçoise from Delicious Magazine (UK), September 2012 (page 73) by Valli Little

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Bistro salad; Provençal potato bake

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jane on October 31, 2013

    Quite a nice dish though nothing very original. I missed some of the ingredients such as quail eggs and parsley. I thought the oven temp was highly suspect - 120 for 20 mins did not seem enough to cook the fish or wilt the tomatoes. I upped the temp to 190 for 15 mins and it was good.

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