Trout Niçoise Salad

A traditional French Niçoise salad is a very popular salad meal for many, and for good reason too – it’s delicious and filling! This version still uses many traditional ingredients but uses trout instead of tuna, and has a few added nutritional surprises too! Trout is a very good source of the Omega-3 fatty acids, EPA and DHA, but it’s also an excellent source of protein, and contains many B vitamins (including B6 and B12), Vitamin A, as well as the minerals magnesium, potassium, selenium and calcium. I am sure you’ll love this delicious and healthy variant on Salad Niçoise.

Serves 2
2 cooked trout fillets
½ large Cos lettuce or Romaine heart
250g of new potatoes, halved
200g ripe baby plum tomatoes, halved
100g cucumber, cut lengthways, then quartered and “chunked
20g rocket (arugula)
20g watercress
2 eggs
50g “topped” fine green beans, halved
4 anchovies, drained, and cut in half
50g pitted black (or if you prefer… green) olives
2-3 tsps of virgin olive oil

Garnish…
2 tsps of balsamic vinegar
2 fresh lemon thyme sprigs
Lemon wedges to serve on the side
A handful of sprouted sunflower seeds for an extra nutritional boost!

Firstly, place the green beans in a bowl of boiled water and leave to stand until ready to use. This simply blanches them and retains all the colour, flavour, nutrition and crispness. Next, boil the potatoes, drain and set aside. Boil the eggs for 6-7 minutes before allowing them to cool, and then shelling them and cutting into quarters. “Flake” or break the trout fillets into pieces and set aside. Roughly shred the cos lettuce and place in a salad bowl with the rocket and watercress. Toss gently together with the oil. Drain the beans and cut in half. Layer on top of the beans, potato halves, baby tomatoes, cucumber, trout pieces, and the egg. Finish with the anchovies and olives. Garnish with the tiny lemon thyme leaves, lemon wedges, and “sprinkle” on top the balsamic vinegar and if desired, a handful of sprouted sunflower seeds. Serve onto 2 plates and enjoy!

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