Name: Jersey Royal and smoked trout niçoise
Total time: 1800 s
Yield: 4
Ingredients: 250 gram Jersey royal potato; 100 gram green beans; 2 free-range egg; 1 pack radish; 100 gram red cherry tomato; 1 bag rocket; 1 pack kalamata olives; 1 pack hot-smoked trout; 2 tablespoon balsamic dressing; 1 handful microgreens

Step 1

Place the potatoes (250 g) into a large saucepan, cover with water, season with salt, and bring to the boil. Simmer for 15-20 minutes, until tender. Drain and set to one side.

Step 2

Bring a second pan of water to the boil and blanch the green beans (100 g) for 2-3 minutes, until tender. Lift out with a slotted spoon and set aside in a bowl of ice water.

Step 3

In the green bean pan, using the same water, boil the eggs (2) for 5 minutes. Drain and cover with cool water before peeling and setting aside.

Step 4

Slice the radishes (1 pack) , halve the cherry tomatoes (100 g) , green beans and potatoes, and quarter the eggs.

Step 5

Scatter the salad leaves (1 bag) in a large bowl and top with the potatoes, green beans, eggs, radishes, cherry tomatoes and kalamata olives (1 pack) .

Step 6

To serve, flake over the trout (1 pack) , drizzle with salad dressing (30 mL) and scatter with microgreens (1 handful) , if using.

Jersey Royal and smoked trout niçoise

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