Smoked Trout Nicoise Salad
6 kipfler potatoes boiled, peeled and cut into a large dice
1 smoked river trout,skin and bones discarded.(Flesh flaked)
1 small spanish onion finely sliced
2 shallots sliced
1 punnet cherry tomato’s halved
500 grams of assorted beans, top-tailed and blanched
2 tablespoons of capers in brine
3 eggs hard boiled,peeled and quartered.(also poached is a great alternative)
Dill leaf tips from 1/2 a bunch of dill
Combine all in a bowl and whisk well.
1/2 a cup of olive oil
Strained juice of half a lemon
2 tablespoons of apple cider vinegar
Salt and pepper to taste
1 clove of peeled garlic, grated on a microplane
1 tablespoon of dijon mustard.
On a platter, assemble ingredients in order as they appear. Immediately prior to serving, re-whisk the salad dressing and pour over salad evenly. Serve with crusty bread.
A cold glass of ‘Verdelho’ or a golden ‘Chardonnay’.
The salad can be prepared several hours ahead of time, however only dress the salad prior to serving.
This is a beautiful rustic salad that is great as a shared starter, or turned into a lunch with the addition of crusty bread! Its easy to make, and beautifully tangy with our classic lemon and cider vinegar…vinaigrette!