Smoked Trout Niçoise Salad is my twist on this inviting versatile meal. You just can’t go wrong with all of these delicious components looking so pretty on a platter. 

I had a lovely piece smoked trout (thanks to my hubby who is the official smoker around here) that was begging to be made into a Niçoise Salad. Believe it or not there is a base of tender homegrown lettuce under all of this. Baby Yukon gold potatoes with dill, green beans, tomato wedges, quick pickled English cucumber, marinated red onion, 8-minute boiled egg, assorted olives and a tangy dijon vinaigrette make this a well rounded meal. 

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Smoked Trout Niçoise Salad

Course Main Course, Salad

Ingredients

• Smoked Trout
• 1 pound small Yukon gold potatoes
• ½ pound green beans stems removed
• 2 ripe tomatoes, cut into wedges
• 1 cup English cucumber, thinly sliced
• 4 tbsp rice wine vinegar
• ½ tsp sumac
• 1 tsp honey
• ½ cup red onion, thinly sliced
• 4 tbsp white wine vinegar
• 2 8-minute boiled eggs, peeled and cut
• 3 cups tender lettuce, torn
• ½ cup mixed olives, pitted
• Dill, parsley and chives

For the Vinaigrette:

• ¼ cup champagne vinegar
• 1 tsp Dijon mustard
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• ¼ cup olive oil
• 2 tbsp mixed herbs, chopped

Instructions

• Place the potatoes and 1 teaspoon salt in a pot of water. Bring the water to a boil, then lower the heat and simmer for 10 minutes, until the potatoes are just tender. Drain the potatoes in a colander, cut in half, then place in a bowl and toss with 1 tsp olive oil, pinch of salt and 1 tbsp dill.
• Place the green beans in a bowl and cover with boiling water for 4 minutes. Drain and plunge in iced water for a few minutes. Drain again and set aside.
• Place the sliced cucumber in a bowl. Pour over the rice wine vinegar, honey and season with sumac, salt and pepper, stir and set aside.
• Place the sliced red onion in a bowl. Pour over white wine vinegar, stir and set aside.
• Boil the eggs, peel, cut and set aside.
• For the vinaigrette: combine the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Set aside.
• Arrange the trout, potatoes, green beans, cucumber, red onions, tomatoes, eggs, olives and herbs over the lettuce on a platter. Drizzle some vinaigrette over the fish and vegetables and serve the rest on the side.