The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Hot-smoked Trout Niçoise with Honey Balsamic Dressing
Say bonjour to flavours straight from the South of France: plump olives, crunch lettuce and green beans. We’ve paired them with sustainably-sourced smoked trout and soft baby potatoes in this fresh and satisfying salad.
Ready in 20
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 160g green beans
- 4 hot-smoked trout fillets (skin on) (Fish)
- 2 little gem lettuce
- 25g honey
- 2 tbsp balsamic vinegar (Sulphites) (wine vinegar (75%), concentrated grape must (25%))
- 200g baby tomatoes
- 1 onion
- 12 baby potatoes
- 30g pitted black olives (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
Nutritional Information
Calories: 432
Protein: 37g
Carbs: 37g
Fat: 14g
Hot-smoked Trout Niçoise with Honey Balsamic Dressing
Say bonjour to flavours straight from the South of France: plump olives, crunch lettuce and green beans. We’ve paired them with sustainably-sourced smoked trout and soft baby potatoes in this fresh and satisfying salad.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with lightly salted hot water to a boil
- Pull out a medium frying pan, a large bowl & a sieve
Boil the potatoes & green bean
- Trim and halve the green bean
- Halve the potatoes (quarter any that are large ones), then add to the saucepan. Boil for 13-16 mins, until soft
- In the final 4 mins, add the green beans, then drain together
Make the dressing
- Meanwhile, thinly slice the onion. Halve the tomatoes
- Add both to the large bowl with the balsamic vinegar, honey and 1 tbsp oil. Season with salt and pepper. Toss to combine, then set aside
Last bits & plate up
- Halve the olives. Trim and thinly slice the lettuce. Flake the trout fillets (discarding the skin)
- Add the potatoes, green beans, olives, lettuce and trout to the dressing bowl. Season with salt and pepper. Toss to combine
- Share the salad between bowls
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