Name: Wild trout niçoise
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4
Ingredients: 400g new potatoes (about 15), halved; 100g green beans trimmed and halved; 6 eggs; 250g wild trout fillets; 2 Little Gem lettuces quartered; 100g rocket; 75g pitted black olives halved; 300g ripe tomatoes (any size), roughly chopped; 1 anchovy fillet (optional); 1 tbsp Dijon mustard; 2 tbsp white wine vinegar; 4 tbsp extra virgin olive oil; small handful of parsley finely chopped

Wild trout niçoise

Enjoy this niçoise salad as an al fresco lunch on a warm summer's day. Trout is a great sustainable swap for salmon and it feels like a real treat

28 min total 10 min prep 18 min cook 4 466 cal

Instructions

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1 Make the dressing by mashing the anchovy fillet, if using, then combining with the rest of the ingredients, plus a good pinch of salt and freshly ground black pepper, until well mixed. Set aside.
2 Put the potatoes in a pan of salted water and bring to the boil. Simmer for 10-12 mins until tender, then remove the potatoes using a slotted spoon and leave to cool. Tip the green beans into the water and simmer for 3-5 mins until the beans are tender. Remove using a slotted spoon and plunge into ice-cold water.
3 Carefully lower the eggs into the water and simmer for 6 mins before removing with a slotted spoon and plunging into the ice-cold water.
4 Put the trout fillets in the hot water and poach for about 5 mins, or until just cooked through, then remove and set aside. Peel the eggs and cut in half, then set aside. Drain the beans and set those aside, too.
5 Tip the lettuce, rocket, beans, olives, potatoes and tomatoes into a large bowl. Pour over most of the dressing, then gently toss. Tip onto a platter, then flake over the trout, arrange the egg halves on top, and drizzle over the remaining dressing.