Smoked Trout Nicoise Recipe

Summary

Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Small red potatoes1 1⁄2 Pound
 Snow peas1⁄2 Pound
 Green beans1 Pound
 Cherry tomatoes1 Pint
 Red onion1 , thinly sliced
 Nicoise olives1 Cup (16 tbs)
 Boneless skinless smoked trout/Salmon10 Ounce, cut into chunks to make 2 1/2 cups
 Hard cooked eggs4 , halved lengthwise
 White wine vinegar1⁄3 Cup (5.33 tbs)
 Olive oil2⁄3 Cup (10.67 tbs)
 Minced shallot1 Tablespoon
 Minced fresh dill1 Tablespoon
 Salt1⁄2 Teaspoon
 Freshly ground pepper To Taste
 Fresh dill sprigs4 (For Garnish)

Nutrition Facts

Serving size

Calories 765 Calories from Fat 423

% Daily Value*

Total Fat 48 g73.3%

Saturated Fat 8.4 g42.1%

Trans Fat 0 g

Cholesterol 241.7 mg

Sodium 385.8 mg16.1%

Total Carbohydrates 54 g18.1%

Dietary Fiber 9.7 g38.7%

Sugars 11.9 g

Protein 32 g63.4%

Vitamin A 42.9% Vitamin C 155.9%

Calcium 11.9% Iron 21.4%

*Based on a 2000 Calorie diet

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.
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