Nicoise Style Salad

Smoked trout is great for this, but any smoked fish would be fine. This recipe makes enough for 2-3 people.

Ingredients List

Smoked Trout Fillets 2
Spinach 1/2 bunch
Red Onion 1
Potatoes (small) fingerling or similar 6-8
Whole grain mustard 2 Tbsp
Sherry Vinegar or Red Wine Vinegar splash
Asparagus 6-8 stalks


1 Gather ingredients and wash the produce. Take the trout out of the fridge so that it can reach room temperature.
2 Peel onion and cut into wedges, put aside.
3 Snap or cut off the woody ends of the asparagus and then cut into 1" pieces.
4 Cut potatoes in half lengthwise. If you're using larger potatoes, cut into 1/2" cubes.
5 Heat a small pot of salted water to boil. Place potatoes in the water for 8-10 minutes or until easily pierced with a fork.
6 While the potato cooks, heat a medium sized skillet on medium-high with oil. Once heated place the asparagus and onion in the pan. Sauté until slightly softened 6-8 minutes. Add salt and pepper
7 When the potato is done cooking, strain and set aside.
8 Place trout fillets on a plate, flake apart using two forks so that you have bite sized pieces.
9 Place potatoes and asparagus mixture in a large bowl with the spinach - toss to coat all ingredients. Top with the flaked trout.

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