Salade Niçoise With Hot-Smoked Trout  

Cooked and lightly smoked, hot-smoked fish is a delicious way to eat Ontario-raised trout. It flakes beautifully and works well in this classic French dish. If you can’t find trout, use any hot-smoked fish. 

Salade Niçoise With Hot-Smoked Trout  
Salade Niçoise With Hot-Smoked Trout  
Servings Cook Time
4servings 15minutes
Servings
4servings
Cook Time
15minutes
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
    Dressing
    1. Whisk vinegar with Dijon mustard, Herbes de Provence and salt in a small bowl. Season with pepper. Whisk in oil; set aside.
    Salad
    1. Divide lettuce among 4 large plates. Peel eggs and cut in half; place 1 egg on each plate. Slice potatoes and tomatoes; divide among plates.
    2. Remove and discard trout skin. Break fish into large flakes; divide among plates.
    3. Drizzle each plate with a little dressing. Sprinkle with olives and parsley. Serve additional dressing alongside.
    Recipe Notes

    Per Serving:537 calories, 26 g protein, 30 g fat (3 g saturated fat), 42 g carbohydrates, 6 g fibre, 52 mg cholesterol, 698 mg sodium

    Originally Published in Best Health Canada