Russian-Style Salad Niçoise

Name: Russian-Style Salad Niçoise
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 454 grams beets (about 8); 237 milliliters cherry tomatoes, halved; 1 teaspoon Dijon mustard; 1 Tbsp chopped fresh dill; 113 grams haricots verts or thin green beans; 6 hard-boiled eggs, quartered lengthwise; 3 Tbsps heavy cream; 2 Tbsps prepared horseradish; 454 grams new potatoes, scrubbed; 59 milliliters extra-virgin olive oil; 4 servings Salt and freshly ground pepper; 2 Tbsps minced shallots; 2 Tbsps sherry vinegar; 2 Tbsps sour cream; 907 grams whole smoked trout (about each), skinned and boned, flesh flaked

Russian-Style Salad Niçoise might be a good recipe to expand your main course collection. One portion of this dish contains roughly 62g of protein, 42g of fat, and a total of 783 calories. This gluten free and pescatarian recipe serves 4. From preparation to the plate, this recipe takes about 45 minutes. If you have horseradish, new potatoes, hard-boiled eggs, and a few other ingredients on hand, you can make it. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert.

Instructions

Preheat the oven to 42

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Oven

Wrap the beets in foil and bake for about 1 hour, or until tender when pierced. When cool enough to handle, peel the beets and cut them into 2-by- 1/2 -inch matchsticks or small wedges.

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Beet

Wrap

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Oven

Aluminum Foil

Bring a medium saucepan of lightly salted water to a boil.

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Water

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Sauce Pan

Add the haricots verts and cook until tender, about 4 minutes. Using a slotted spoon, transfer the beans to a colander and rinse under cool running water; pat dry.

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Haricots Verts

Beans

Water

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Slotted Spoon

Colander

Pour off all but 2 inches of water from the pan and set a steamer basket inside.

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Water

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Steamer Basket

Frying Pan

Add the potatoes and steam until tender, about 18 minutes.

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Potato

Let cool slightly, then quarter the potatoes.

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Potato

In a medium bowl, combine the shallots, horseradish, vinegar, sour cream and mustard.

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Horseradish

Sour Cream

Shallot

Mustard

Vinegar

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Bowl

Whisk in the oil, 1 tablespoon at a time, until emulsified.

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Cooking Oil

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Whisk

Whisk in the heavy cream and season with salt and pepper.

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Salt And Pepper

Heavy Cream

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Whisk

Just before serving, stir the dill into the dressing. In a bowl, toss the flaked trout with 1/4 cup of the dressing and mound on 4 large dinner plates.

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Trout