Avoiding Additives and Preservatives

Use freshly squeezed lemon juice and natural honey. I used President’s Choice Old-Fashioned Dijon and green garlic-stuffed olives; both are additive-free.

Cook the green beans until tender-crisp

Use the same water to cook the mini potatoes

Saute or bake the trout

Make the lemon-tarragon vinaigrette

Trout Nicoise Salad

Ingredients:

4 eggs

8 oz (225 g) green beans, trimmed

10 mini Yukon Gold potatoes

2 trout fillets, (1 lb/450 g total), halved crosswise

¼ tsp (1 ml) salt

¼ tsp (1 ml) pepper

1/3 cup (75 ml) extra-virgin olive oil

¼ cup (60 ml) lemon juice

2 tsp (10 ml) finely chopped fresh tarragon

1 tsp (5 ml) Dijon mustard

1 tsp (5 ml) liquid honey

4 cups (1 L) baby salad greens

20 nicoise olives

2 small tomatoes, cut in 6 wedges each

Preparation:

Pour enough cold water into a saucepan to come at least 1 inch (2.5 cm) above eggs. Cover and bring to boil over high heat. Immediately remove from heat; let stand for 18 minutes.

Drain and run cold water over eggs for 1 minute; drain and peel off shells. Cut eggs in half lengthwise.

Meanwhile, in large pot of boiling lightly salted water, blanch green beans until tender-crisp, about 1 minute. Remove with tongs to bowl of ice water to cool; drain.

Add potatoes to same pot of boiling water; cook until tender, about 12 minutes. Drain and cut in half.

Sprinkle trout with half each of the salt and pepper. In large skillet, heat ½ tsp (2.5 ml) of the oil over medium-high heat; cook trout, turning once, until fish flakes easily when tested with fork, about 4 minutes.

Meanwhile, in small bowl, combine lemon juice, tarragon, mustard, honey and remaining salt and pepper. Gradually drizzle in remaining oil, whisking until emulsified.

Divide eggs, green beans, potatoes, salad greens, olives and tomatoes among 4 plates. Top each with 1 piece of trout; drizzle each with one-quarter of the dressing. Serves 4.

From Canadian Living