Photo: Lars Blankers
Smoked trout & asparagus Niçoise
9 ingredients
Serves 4
openrecipes
This spin on the classic bistro salad marries pink trout chunks with olives, quail's eggs and a light mustard dressing
Estimated Nutrition (whole recipe, rough)
406
Calories
14g
Protein
20g
Fat
46g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Asparagus | 6 spears (90g) | 27 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Quail | not in our table | 0 |
| Trout | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 500g baby new potatoes , halved
- 125g asparagus tips
- 12 quail eggs
- 5 tbsp extra-virgin olive oil
- 2 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- 1 garlic clove , crushed
- 4 fillets smoked trout , roughly broken into large pieces
- 2 handfuls black olives
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes