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Trout Nicoise Salad

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.