Traditional Nicoise Style Roasted Lake Trout Salad

A gorgeous sunmmer salad featuring local lake trout and edible flowers


  • 1 Tbsp Fresh Tarragon Leaves (reserve Stems for Potato)
  • 2 Tbsp Pommery Mustard (Grainy Mustard)
  • 1 Lemon, Juiced
  • 1/4 Cup Red Wine Vineger
  • 1 peeled Shallot
  • 1 Tbsp Ice Wine
  • 1/2 Cup olive oil

1. Combine all ingredients but the Olive Oil in food processor, Blend Smooth
2. Add Olive Oil Slowly to emulsify while Blending
3. Season with Sea Salt & Fresh Cracked Black Pepper

Salad Ingredients

  • 4 6 oz Lake Trout Filets (Alternatives- All Trout Species, Salmon)
  • 4 Lg Organic Free Range Eggs Medium Boiled (Add boiling water to room temp eggs and boil for 9-10 minutes)
  • 4 Medium Size Red Potato Boiled with tarragon Stems Boil until cooked 3/4 of the way through. Keep warm for serving.
  • 150 g Organic Field Greens ( A nice combination of Bitter, Sweet, and Spicy).
  • 1 Bulb Shaved Thin Pickled Fennel (Sweet Pickling juice Preferred).
  • 4 Pickled Asparagus-(Traditional Pickling juice Prefered or use Fresh Grilled in Season).
  • 12 Cherry Tomatoes
  • 4 Day Lily Flowers

Sea Salt
Cracked Black Pepper


1. Pre Heat Oven to 350
2. Lay Fish Filets, Skin Side down on Baking Tray with Parchement Paper, Season with Salt and Pepper
3. Drizzle each Filet with a Small amount of the Vinaigrette
4. Bake Trout for 12 Minutes for medium texture
5. Slice Vegetables & Quarter Eggs, divide evenly in the center of four large Plates
6. Place a small handful of Greens over each vegetable presentation
7. Place Trout on top of Each Salad
8. Drizzle a Liberal Amount of Vinaigrette over fish and greens
9. Garnish with Edible Day Lily Flowers & Fennel Frawns

Bon Appetit!


Photo by Katie Zdybel

Comments are closed.