Smoked Trout Nicoise Salad

Smoked Trout Nicoise Salad

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INGREDIENTS.

 

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

 

DRESSING.

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.

 

METHOD.

 

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.

 

WINE SUGGESTION.

 

A cold glass of ‘Verdelho’ or a golden ‘Chardonnay’.

 

NOTE.

 

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!