A stylish first course or light lunch. Fresh salmon is poached and flaked and tossed in a bowl with thin French beans and rocket Arugula with a fabulous Maille Honey Dijon Mustard dressing, finished with toasted almonds and cracked white pepper.
Gently poach salmon in lightly salted water. Drain and set aside. At the same time, cook green beans in lightly salted boiling water until just tender. Drain and set aside with salmon, keeping both warm. Lightly toast almond flakes in a dry non-stick pan and set aside.
Peel skin from salmon. Carefully flake flesh into large pieces and place in a bowl with arugula and cooked French beans. Coarsely crack peppercorns with a mortar and pestle. Mix dressing ingredients together and pour over salad. Toss lightly. Transfer to serving bowls or plates. Garnish with toasted almonds and cracked white pepper.
Looking for the ideal pairing? Ask our Mustard Sommelier by tweeting him at #AskMaille