Add some water in a sauce pan and let it boil. When the water starts bubbling add the potatoes in it, and let them boil for about 12 to 15 minutes.
In the meantime, add and mix together olive oil, mustard, parsley and lime juice in a separate bowl and set it aside.
By the time the potatoes are almost ready, so take them out and let them cool down for about 4 to 5 minutes. Slice them gently into thick circular discs and put the dressing that we have just prepared.
Now put the eggs to boil for about 7 minutes and then peel them and cut them gently into circular discs.
Similarly boil the asparagus in water for 4 minutes.
Now take out the canned smoked trout in a serving platter. Add potatoes, tomatoes, olives, eggs and asparagus.
The smoked trout nicoise is ready to be served.