Smoked Trout Niçoise with Pickled Vegetables

Serves 4 · 25 min prep · 25 min cook

Ingredients

• 12 oz hot-smoked trout fillets
• 1 lb small new potatoes
• 8 oz green beans
• 4 large soft-boiled eggs
• 1 cup cherry tomatoes
• 1 head butter lettuce
• 1/3 cup fresh dill
• 2 tbsp capers
• 1/2 cup quick-pickled red onion
• 1 cup quick-pickled cucumber spears
• 1.5 tsp Dijon mustard
• 2 tbsp white wine vinegar
• 1 tbsp fresh lemon juice
• 1/4 cup extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• for serving rye crisp shards

Instructions

1. 1Place the new potatoes in a pot of cold salted water, bring to a boil, and simmer until tender when pierced, 12 to 15 minutes. In the last 4 minutes of cooking, add the green beans to the same pot so they blanch bright green and crisp-tender.
2. 2Drain the potatoes and beans together. Shock the green beans briefly in ice water to lock the color, then drain and pat dry. Halve the warm potatoes and set both aside.
3. 3Bring a small saucepan of water to a gentle boil. Lower in the eggs and cook exactly 7 minutes for jammy yolks. Transfer immediately to an ice bath for 5 minutes, then peel carefully under cool water.
4. 4In a jar or small bowl whisk the Dijon mustard, white wine vinegar, lemon juice, olive oil, salt, and several grinds of pepper until emulsified into a bright vinaigrette.
5. 5Wash and dry the butter lettuce and tear into large bite-size pieces. Arrange a bed of lettuce on four plates or a large platter.
6. 6Nestle clusters of warm halved potatoes, green beans, halved cherry tomatoes, pickled cucumber spears, and pickled red onion the lettuce so each plate looks abundant and colorful.
7. 7Flake the smoked trout into large rustic chunks, discarding any skin or bones, and arrange generously over each salad. Halve the soft-boiled eggs and place two halves on every plate.
8. 8Spoon the vinaigrette evenly over everything, letting it pool slightly among the vegetables. Scatter capers and plenty of fresh dill fronds across the top.
9. 9Crack black pepper over the eggs and trout. Tuck a few rye crisp shards alongside each plate for crunch.
10. 10Serve at cool room temperature so the smoked fish and pickles stay bright and the potatoes still hold a little warmth.