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
In a mixing bowl, stir together the lemon juice, tarragon, mustard, honey and salt and pepper, slowly whisk in oil until emulsified.
Season the fish and grill for 8 - 10 minutes at 375F until flakes when tested.
Plate the greens on a rectangular plate and top with eggs, green beams, potatoes, olives and cherry tomatoes.
Top with trout fillet and drizzle with dressing.
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.