2 x 170g trout fillets, skinned and pin-boned
6 small new potatoes in their skins, cut in half
100g green beans
1 tsp. Dijon mustard
1 tsp. white wine vinegar
3 tbsp. extra virgin olive oil
½ baby gem lettuce
2 tomatoes, cut into wedges
4 slices baguette, to serve
Place the new potatoes in a pan and just cover with water. Cover, bring to the boil then simmer gently for around 10-15 minutes. When nearly cooked, add the green beans and boil for 3-4 minutes. Drain and cool the potatoes and green beans under cold running water. Drain again and set aside.
While the potatoes are cooking, put the eggs into a pan of boiling water for 6 minutes then drain and cool under running water. Once cool, peel and thickly slice.
Bring a pan of salted water to a simmer. Add the trout, remove the pan from the heat and leave the trout in the water for 4 minutes. Remove the trout from the water and leave to cool for 5 minutes, then break into large flakes.
Make the vinaigrette by placing the mustard, white wine vinegar and olive oil in a small container with a lid and shake thoroughly until mixed.
Assemble the salad by placing the lettuce, tomatoes, potatoes, green beans and olives in a bowl. Pour over the dressing and toss well. Top with the eggs and flaked trout, season with freshly ground black pepper and serve with the baguette.