SALADE NICOISE WITH HOT- SMOKES TROUT
MAKES: 4 PREP TIME: 15 MINUTES COOK TIME: NONE Cooked and lightly smoked, hot-smoked fish is a delicious way to eat Ontario-raised trout. It flakes beautifully and works well in this classic French dish. If you can’t find trout, use any hot-smoked fish. INGREDIENTS DRESSING 3 tbsp (45 mL) red wine vinegar
1 tsp (5 mL) Dijon mustard
½ tsp (2 mL) herbes de Provence
¼ tsp (1 mL) salt
Fresh black pepper, to taste
⅓ cup (75 mL) cold-pressed canola oil or extra-virgin olive oil SALAD 1 large head Boston lettuce
4 hard-boiled eggs
8 mini red-skinned potatoes, cooked and cooled 4 vine-ripe tomatoes
300 g hot-smoked trout
⅓ cup (75 mL) black olives
Fresh parsley leaves METHOD 1. DRESSING: Whisk vinegar with Dijon mustard, Herbes de Provence and salt in a small bowl. Season with pepper. Whisk in oil; set aside.
2. SALAD: Divide lettuce among 4 large plates. Peel eggs and cut in half; place 1 egg on each plate. Slice potatoes and tomatoes; divide among plates.
3. Remove and discard trout skin. Break fish into large flakes; divide among plates.
4. Drizzle each plate with a little dressing. Sprinkle with olives and parsley. Serve additional dressing alongside.
PER SERVING: 537 calories, 26 g protein, 30 g fat (3 g saturated fat), 42 g carbohydrates, 6 g fibre, 52 mg cholesterol, 698 mg sodium