• RJ Taylor

Trout Nicoise Salad

A local recipe from our friends at Men With Knives Catering in Collingwood and the Blue Mountains.


  • 2oz blanched green beans

  • 4 boiled mini yellow potatoes ("We toss ours in chimichurri sauce, but that's our secret house recipe!")

  • 1 Springhills trout fillet

  • 1 hard-boiled egg

  • 4oz organic greens

  • 1/2 cup sliced black olives

  • 3oz cherry tomatoes

  • 2 cups extra virgin olive oil

  • 1 cup lemon juice

  • 1 tbsp freshly chopped tarragon

  • 1 tbsp Dijon mustard

  • 2 tbsp honey

  • Salt and pepper, to taste


  1. In a mixing bowl, stir together the lemon juice, tarragon, mustard, honey and salt and pepper, slowly whisk in oil until emulsified.

  2. Season the fish and grill for 8 - 10 minutes at 375F until flakes when tested.

  3. Plate the greens on a rectangular plate and top with eggs, green beams, potatoes, olives and cherry tomatoes.

  4. Top with trout fillet and drizzle with dressing.

  5. Serve with a half-grilled lemon.

Note: The dressing makes enough for 4 filleted salads. If you have extra, you can keep in the fridge for 7 - 10 days.

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