Depths of Flavour – Poached Trout Salad Niçoise

The Scottish flavours really pop in this delicious fish salad that takes inspiration and replaces tuna with poached Chalkstream Trout


  • 4 small trout fillets (skinned and pin boned)
  • 3 baby gem lettuce
  • 3 large vine tomatoes
  • 24 olives
  • 12 new potatoes
  • 200g green beans
  • 4 boiled eggs

For the vinaigrette

  • 1 dessert spoon of Dijon mustard
  • 1 dessert spoon of white wine vinegar
  • 150ml of extra virgin olive oil


  1. Boil potatoes in salted water. When nearly cooked ad the green beans and boil for 3-4 minutes. Drain and cool the potatoes and green beans under cold running water.
  2. Wash and dry the lettuce leaves and cut the tomatoes into wedges.
  3. Put eggs into boiling water for 6 minutes then cool under running water.
  4. Bring a pan of salted water to a simmer. Add the trout, remove pan from the heat and leave the trout in the water for 4 minutes.
  5. Remove the trout from the water and leave to cool for 5 minutes.
  6. Make the vinaigrette by placing all of the ingredients into a small container with a lid and shake thoroughly until mixed.
  7. Shell the eggs and slice in half. Assemble the salad in a large serving dish with all of the ingredients, placing the trout fillets on top.