Best Health - - EATS -

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

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.