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.
photo credit: james tse
Servings Cook Time 4 servings 15 minutes
Units: Metric US Imperial
Whisk vinegar with Dijon mustard, Herbes de Provence and salt in a small bowl. Season with pepper. Whisk in oil; set aside.
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. Remove and discard trout skin. Break fish into large flakes; divide among plates. 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