1 1/2 pounds small red potatoes
1/2 pound green beans, cut into 2-inch pieces
2 tablespoons minced red onion
1/2 cup vinaigrette dressing, divided
2 tomatoes, quartered
4 ounces hot-smoked trout or salmon, chunked
4 hard-cooked eggs, quartered
8 pitted Kalamata olives


1. Cook potatoes in boiling salted water until tender, about 8-10 minutes; drain. Let cool slightly. Cut warm potatoes into 1/4-inch thick slices; place in medium bowl.
2. Cook green beans in boiling salted water until tender, about 5 minutes; drain. Add green beans and onion to potatoes. Pour 1/4 cup dressing over vegetables; toss to coat. Let stand 15 minutes or chill until serving.
3. Arrange potato mixture, tomatoes, trout or salmon, and eggs on serving platter or individual serving plates; garnish with olives. Drizzle with remaining dressing.

Any smoked fish may be used. You may prepare this recipe up to step 2 early in the day.

Smoked Trout Salad Nicoise
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