Smoked Trout Nicoise Salad

Defrost the trout fillets

Trim, top & tail the beans

1. Place a pan of water onto a high heat, once boiled add the beans & blanch for approx. 2 mins

2. Take off the heat & run under cold water to refresh, drain

3. In another pan of boiling water, boil the egg for 8-10mins, refresh, peel and cut into 1/4's

4. Put the potatoes into another pan of water & place onto a high heat to boil, cook until tender

5. Take off the heat & run under cold water to refresh, drain & cut in half

6. Combine the beans, potatoes & chargrilled veg, add the olive oil & toss together - add some salt & pepper if desired

7. Add the egg and black olives

8. Now dress your chosen dish with the nicoise salad, add the smoked trout, fi nish with the caperberries & balsamic serve!