Salade Niçoise With Hot-Smoked Trout
Cooked and lightly smoked, hot-smoked fish is a delicious way to eat Ontario-raised trout. It flakes beautifully and works well in this classic French dish. If you can’t find trout, use any hot-smoked fish.
photo credit: james tse
- 1 large head Boston lettuce
- 4 hard boiled eggs
- 8 mini red-skinned potatoes, cooked and cooled
- 4 vine-ripe tomatoes
- 300 g hot-smoked trout
- 1/3 cup black olives
- fresh parsley
- 3 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1/2 tsp herbes de Provence
- 1/4 tsp salt
- fresh black pepper to taste
- 1/3 cup cold-pressed canola oil or extra virgin-olive oil
- Whisk vinegar with Dijon mustard, Herbes de Provence and salt in a small bowl. Season with pepper. Whisk in oil; set aside.
- Divide lettuce among 4 large plates. Peel eggs and cut in half; place 1 egg on each plate. Slice potatoes and tomatoes; divide among plates.
- Remove and discard trout skin. Break fish into large flakes; divide among plates.
- Drizzle each plate with a little dressing. Sprinkle with olives and parsley. Serve additional dressing alongside.
Per Serving:537 calories, 26 g protein, 30 g fat (3 g saturated fat), 42 g carbohydrates, 6 g fibre, 52 mg cholesterol, 698 mg sodium
Originally Published in Best Health Canada