Poached Trout Nicoise Salad
Poached Trout Nicoise Salad
This fresh and satisfying twist on the classic Nicoise salad uses poached trout instead of tuna for a more delicate flavour. It’s light, high in protein, and packed with seasonal veg — perfect for a warm day or a healthy lunch option.
⏱️ Prep Time: 15 minutes 🔥 Cook Time: 15 minutes 💡 Difficulty: Easy
Ingredients
- 2 trout fillets (approx. 150g each)
- 150g new potatoes, halved
- 100g green beans, trimmed
- 2 eggs
- A handful of cherry tomatoes
- A handful of black olives
- Mixed salad leaves
- Salt and pepper
For the dressing:
- 2 tbsp olive oil
- 1 tbsp white wine vinegar or lemon juice
- 1 tsp Dijon mustard
- Salt and pepper
Method
- Poach the trout gently in simmering water for 5–7 minutes, until just cooked. Remove and allow to cool slightly, then flake into large pieces.
- Boil the potatoes until tender (around 10–12 minutes), and boil the eggs for 7 minutes for a soft centre. Cool the eggs and peel.
- Blanch the green beans in boiling water for 2 minutes, then refresh in cold water.
- Make the dressing by whisking all ingredients together.
- Arrange the salad leaves, potatoes, green beans, cherry tomatoes, olives, and trout on a platter. Halve the eggs and add on top.
- Drizzle with dressing just before serving.
Serving Suggestion
Perfect as a light supper or healthy lunch. Serve with crusty bread or enjoy as-is for a low-carb option.
Order fresh trout fillets from Hamiltons Fish — perfect for poaching, roasting, or grilling in your favourite seasonal recipes.
