Trout Nicoise Salad

A local recipe from our friends at Men With Knives Catering in Collingwood and the Blue Mountains.

INGREDIENTS

• 2oz blanched green beans
• 4 boiled mini yellow potatoes (“We toss ours in chimichurri sauce, but that’s our secret house recipe!”)
• 1 Springhills trout fillet
• 1 hard-boiled egg
• 4oz organic greens
• 1/2 cup sliced black olives
• 3oz cherry tomatoes
• 2 cups extra virgin olive oil
• 1 cup lemon juice
• 1 tbsp freshly chopped tarragon
• 1 tbsp Dijon mustard
• 2 tbsp honey
• Salt and pepper, to taste

DIRECTIONS

1. In a mixing bowl, stir together the lemon juice, tarragon, mustard, honey and salt and pepper, slowly whisk in oil until emulsified.
2. Season the fish and grill for 8 – 10 minutes at 375F until flakes when tested.
3. Plate the greens on a rectangular plate and top with eggs, green beams, potatoes, olives and cherry tomatoes.
4. Top with trout fillet and drizzle with dressing.
5. Serve with a half-grilled lemon.

Note: The dressing makes enough for 4 filleted salads. If you have extra, you can keep in the fridge for 7 – 10 days.