September 9th: salmon niçoise platter

We had friends over for dinner. One is a chef. A little intimidating, since I claim to be all good on the food-making front, but have no credentials to back me up. I decided to go simple food, simple to prepare, and hope for the best. Worked out perfectly. From August 2009's Chatelaine: Salmon Niçoise Platter. I make a few adjustments: cook 1 egg per person and reduce the capers by half. Of interest to me is the fact that the picture on Chatelaine's website is nothing like the one in the magazine, on which I modelled my presentation, although I don't have a platter big enough to hold all the food. I made the full recipe (6 servings) for 4 adults and 1 child and there was not much leftover. That, and we had two small baguettes on the side. And room for dessert afterwards. I take the "6 servings" suggestion with a grain of salt.

Top: roasted salmon.
Bottom, L-R: potatoes, green beans, eggs, marinated artichoke hearts, smoked salmon.
Not pictured, but also served: tomatoes, olives, baguettes.