Ingredients (Serves: 8)
1/4 cup chopped gerkins
3 tblsp capers
1 large shallot, chopped
3/4 cup mayonnaise
6 tblsp fresh herbs eg: chives, dill, parsley, basil, chervil
1 tblsp lemon juice and zest
1 tsp Dijon mustard
1/4 - 1/2 cup olive oil
salt and black pepper

Nicoise
skinless Regal Salmon Fillet - allow approximately 100gm per person
2 lemons, thinly sliced
olive oil, salt and black pepper
600gm small waxy red potatoes, (Desiree) cooked until tender, cooled and cut into slices
400gm small green beans, blanched and refreshed in cold water, drained and sliced on the diagonal
1 dozen quail eggs, boiled, peeled and halved
1 punnet cherry tomatoes, halved
3-4 baby Cos lettuces, cut into quarters

Method
1. Place in a food processor the gerkins, capers and the shallot and pulse until finely chopped. Add the mayonnaise, fresh herbs, lemon juice and the zest and mustard. Blend together and with the processor going, add the oil in a slow steady stream. (Season to taste.) If the dressing is too thick, thin down with a little hot water and lemon juice.
2. This will keep in the refrigerator for 3-4 days.

Nicoise
1. Pre-heat the oven to 200C.
2. Place a piece of tin foil, large enough to wrap the salmon in, on a baking tray. Place 1 thinly sliced lemon on the foil and sprinkle with salt and pepper. Place the salmon fillet on top of the lemon slices. Drizzle the salmon with a little olive oil, season with salt and black pepper and lay the 2nd finely sliced lemon on top. Bring the foil edges together and seal well. Place in the oven and bake for 12-15 minutes until just cooked. Allow to cool before breaking into chunks. On a large platter arrange the cos lettuce and then top with the potatoes and the sliced beans. Drizzle a little dressing over them. Place the chunked salmon, the halved quail eggs and the tomatoes over the beans and potatoes and drizzle with a little more dressing. Scatter with a few fresh herbs if desired. Serve the remaining dressing in a small bowl on the side.