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Wild trout niçoise

A sharing plate of wild trout niçoise

Wild trout niçoise

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

Samuel Goldsmith

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Serves 4

Easy

Prep: 10 mins

Cook: 18 mins

A star rating of 4.5 out of 5.4 ratingsRate

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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

Gluten-free

Healthy

High-fibre

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Ingredients

Nutrition

Units:

MetricUS

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

For the dressing

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

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Nutrition: Per serving

kcal466
fat228g
saturates5g
carbs20g
sugars6g
fibre6g
protein31g
salt1.49g

Method

step 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.
step 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.
step 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.
step 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.
step 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.

Recipe from Good Food magazine, May 2026

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A star rating of 4.5 out of 5.4 ratings

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