Nicoise with trout
4 servings
30 minutes
Nicoise salad with trout is an exquisite dish inspired by traditional French cuisine. It originated in the sunny region of Nice, where fresh vegetables and seafood became integral to gastronomy. In this version of the classic dish, smoked trout adds a refined flavor, harmonizing with the tenderness of potatoes and the juiciness of green beans. Sweet onions and vibrant cherry tomatoes provide freshness, while a tangy dressing of olive oil, vinegar, and Dijon mustard completes the composition. Nicoise is served with crispy lettuce leaves, creating a sense of lightness and elegance. This dish is perfect for a summer dinner or festive table, offering a balance of rich and refreshing notes characteristic of the best French culinary traditions.
1
Boil the potatoes, cool them down, and slice them thinly.
- Potato: 2 pieces
2
Blanch the beans for 3-4 minutes.
- Green beans: 100 g
3
Slice the trout into thin pieces.
- Smoked trout: 200 g
4
Cut the cherry tomatoes in half.
- Cherry tomatoes: 10 pieces
5
Slice the sweet red onion into thin half-rings.
- Sweet onion: 0.5 head
6
To prepare the dressing, whisk olive oil with vinegar, mustard, salt, and pepper.
- Olive oil: 3 tablespoons
- White wine vinegar: 1 tablespoon
- Dijon mustard: 1 tablespoon
- Sea salt: to taste
- Ground black pepper: to taste
7
Mix all the ingredients and dress the salad. Serve with lettuce leaves.
- Green salad leaves: 100 g