Smoked Trout Nicoise Recipe
Ingredients
| 1 1/2 pounds small red potatoes | ||
| Snow peas | 1/2 pound | |
| Green beans | 1 pound | |
| Cherry tomatoes | 1 Pint | |
| Red onion | 1 , thinly sliced | |
| 1 cup Niqoise olives | ||
| Smoked salmon | 10 Ounce, cut in to chunks | |
| 4 hard-cooked eggs, halved lengthwise | ||
| White wine vinegar | 1/3 Cup (16 tbs) | |
| Olive oil | 2/3 Cup (16 tbs) | |
| Shallot | 1 Tablespoon, minced | |
| Minced dill | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Ground pepper | 1 To taste | |
| Sprigs of fresh dill, for garnish | ||
Directions
1. Cook the potatoes in a large pot of boiling water until tender, 15 to 20 minutes. Drain and rinse under cold running water until they are cool enough to handle. Slip the skins off the potatoes and cut them into quarters.
2. Meanwhile, in another pot of boiling water, cook the snow peas for 2 to 3 minutes, until they swell slightly and turn bright emerald green. Remove them with a slotted spoon and rinse until cool. Cook the green beans in the same boiling water for 7 to 10 minutes, until tender but still firm. Drain the beans and rinse them under cold running water until cool.
3. Arrange the potatoes, snow peas, green beans, cherry tomatoes, and onion decoratively on a large platter. Scatter the olives over the vegetables. Mound the smoked trout in the center. Place the eggs decoratively around the salad. If not serving immediately, cover and refrigerate.
4. In a small bowl, whisk the vinegar and oil until blended. Whisk in the shallot, minced dill, salt and pepper to taste.
5. Just before serving, whisk the dressing and drizzle it over the salad. Garnish with the dill sprigs.
2. Meanwhile, in another pot of boiling water, cook the snow peas for 2 to 3 minutes, until they swell slightly and turn bright emerald green. Remove them with a slotted spoon and rinse until cool. Cook the green beans in the same boiling water for 7 to 10 minutes, until tender but still firm. Drain the beans and rinse them under cold running water until cool.
3. Arrange the potatoes, snow peas, green beans, cherry tomatoes, and onion decoratively on a large platter. Scatter the olives over the vegetables. Mound the smoked trout in the center. Place the eggs decoratively around the salad. If not serving immediately, cover and refrigerate.
4. In a small bowl, whisk the vinegar and oil until blended. Whisk in the shallot, minced dill, salt and pepper to taste.
5. Just before serving, whisk the dressing and drizzle it over the salad. Garnish with the dill sprigs.
Chef
