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Andy Allen's Trout Nicoise Salad

Andy Allens Summer Niçoise Salad

Preparation time
15 minutes
Cooking time
10 minutes


1 smoked trout

1/2 red onion, finely sliced

1 bunch of radish, finely sliced

2 large tomatoes, roughly chopped

1 cup of marinated olives

1/2 cup of caper berries

4 roasted potatoes (you can boil them if you like)

3 soft boiled eggs, boil for 7 minutes, then peel

250g of green beans, cooked in salted water for 2 minutes

1 bunch of dill

Horseradish Vinaigrette

150g horseradish creme

100ml red wine vinegar

2 tablespoons dijon mustard

1 tablespoon honey

50g extra virgin olive oil

Salt flakes and pepper

Caper and Dill Creme Fraiche

200g creme fraiche

Zest of 1 lemon

2 tablespoon baby capers, roughly chopped

1/2 tablespoon seeded mustard

1/2 bunch of dill, roughly chopped

Salt and pepper

Recipe by Lyndey Milan

Photography by John Paul Urizar

Styling by Michaela Le Compte 

Food prep by Sarah-Jane Hallett


1. For the vinaigrette, place all of the ingredients into a blender or food processor and blitz on high for 30 seconds until everything is emulsified together. Then coat the beans and tomatoes with the dressing.

2. For the creme fraiche, place everything into a mixing bowl, season and taste. You want it to be slightly salty and sharp. 

3. Assemble the salad ingredients onto a platter, with the creme fraiche served on the side. 


Wine Match:

A crisp unoaked white or a dry modern Rosé 

Preparation time
15 minutes
Cooking time
10 minutes