Smoked Trout Nicoise Recipe
Smoked trout nicoise salad is served as a full time meal and forms a great option for menus of special occasions.
This is an easy and simple to make salad yet delectable at the same time with simple dressing of mustard on potatoes, eggs and trout. In order to enjoy the real flavor of this dish, quail eggs are used but if they are not available you can use any eggs that come in handy like chicken eggs. Let us begin and see how to prepare this awesome salad.
Preparation Time: 10 minutes
Cook Time: 20 to 25 minutes
Utensils: Sauce Pan, Drainer, Chopping Board, Chopping Knife, Salad Serving Platter, Serving Spoon
Servings: 4 to 5 persons
Fat: 23.2 g
Cholesterol: 36 mg
– Smoked Trout (Canned)
– 4-5 fresh Potatoes
– 4 Eggs
– 200g Asparagus (Finally Chopped)
– 1 cup Kalamata Olives
– 1 bunch Parsley
– ¼ cup Vinegar
– ¼ cup Mustard Powder
– 2 Tomatoes (Chopped into Cubes)
– ¼ cup Lime Juice
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.