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Prep time
5 minutes
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Cook time
15 minutes
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Serves
2
Author Notes
Prepare this in advance for a fast, casual lunch or dinner. I would lounge in a park with a rich glass of white burgundy and celebrate this glorious recipe. —Scout
Ingredients
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1 can
Scout Rainbow Trout with Dill
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1 cup
cooked new potatoes
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1/4 cup
cherry tomatoes
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1/4 cup
cucumber
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1/8 cup
pitted kalamata olives
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2
eggs
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1 bunch
green beans
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1 tablespoon
dijon
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juice of
lemon
Directions
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Cook the potatoes until they’re tender and set aside to cool.
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Blanch your green beans in boiling salted water and once squeaky on the teeth, shock them with ice water.
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Put 2 eggs in cold water and bring them to a boil for 5 minutes. Stop the cooking by shocking them in ice water.
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Drain one tin of Scout Trout and reserve the liquid.
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Chop the tomatoes, cucumber, romaine lettuce, potatoes and olives, and toss them into a bowl. Plate and garnish with green beans, and Scout Trout. Crack open eggs and place rustically on a platter with salad
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Drizzle the reserved liquid that has been whisked with Dijon mustard and fresh lemon juice.
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