Smoked Trout Nicoise Salad

Smoked Trout Nicoise Salad

Serves: 4 

600 g baby new potatoes, scrubbed
250 g asparagus, trimmed and cut into short lengths (optional)
250 g cherry tomatoes, halved
⅓ cup (40 g) pitted olives
2 large eggs
175 g smoked trout fillet, flaked
85 g rocket  - I prefer Cos lettuce

2 tablespoons extra virgin olive oil
1 tablespoon lime juice
1 teaspoon Dijon mustard
1 tablespoon chopped fresh flat-leaf parsley

Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

  1. First make the parsley dressing by putting the oil, lime juice, mustard and parsley in a screw-top jar, then shake thoroughly until combined. Season to taste.
  2. Cook the potatoes in a saucepan of lightly salted, boiling water for about 15 minutes until just tender. Lift out the potatoes with a slotted spoon; leave whole if they are small or slice thickly if they are larger. Toss the potatoes in the dressing and set aside to allow the potatoes to absorb the flavours.
  3. Bring the pan of water back to the boil and add the asparagus, then reduce the heat and simmer for 4–5 minutes until tender. Remove with a slotted spoon, refresh briefly under cold water, then drain. (This cools the asparagus quickly and helps to retain the bright green colour.) Stir the asparagus into the potatoes, along with the tomatoes and olives.
  4. Add the eggs to the pan of water and simmer for 7 minutes. Remove, run under cold water until cool enough to handle, then peel away the shells and cut the eggs into quarters.
  5. Add the eggs, flaked trout and rocket to the potatoes and toss lightly to coat evenly in the dressing. Serve slightly warm or cold.

EACH SERVING        4 portions vegetables

Urban markets, Eynesbury farmers Market