Trout Nicoise
3
Points®
Total time: 40 min • Prep: 25 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
The flavours pop in this French-inspired salad that replaces traditional tuna with lightly fried ocean trout for a rich, smokey flavour.
Ingredients
Baby potatoes
800 g
Green string beans
400 g
Skinless ocean trout
720 g, boned, skin on
Cherry tomatoes
300 g
Black olives, drained
½ cup(s), (80g)
Cos lettuce
2 cup(s), leaves seperated
Boiled egg(s)
4 medium, peeled, quartered
Salted anchovies in oil, drained
6 medium
Fat-free dressing
160 ml, (French)
Instructions
1
Boil, steam or microwave potatoes and beans separately until tender. Drain. Halve potatoes if large. Transfer potatoes to a large serving bowl. Refresh beans under cold water.
2
Meanwhile, lightly spray a large frying pan with oil and heat over medium-high heat. Cook trout for 3 minutes each side or until cooked to your liking.
3
Add beans, tomatoes, olives, lettuce, eggs, anchovies and dressing to potatoes. Flake trout and add to salad. Season with salt and freshly ground black pepper and toss gently to combine. Serve immediately.
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