Serves: 4 to 6

INGREDIENTS

• 3 tablespoons red-wine vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon chopped fresh tarragon or 1 tsp dried tarragon
• 1/2 cup olive oil
• Salt and freshly ground pepper
• 1 red-leaf lettuce, torn into pieces
• 250 grams (8 ounces) smoked trout, skinned
• 250 grams (8 ounces) mini red-skinned potatoes, boiled
• 6 asparagus spears, trimmed and cut into 2-inch pieces, blanched
• 1/2 cup finely sliced red onion
• 2 hard-boiled eggs, quartered
• 1 cup pitted black olives, halved
• 1 teaspoon cracked black pepper

METHOD

Stir vinegar with Dijon and tarragon. Gradually whisk in olive oil. Season with salt and pepper. Reserve. Toss lettuce with 1/4 cup dressing in a large bowl. Line a platter with dressed lettuce.

Break trout into large flakes. Arrange trout, potatoes, asparagus, onion, eggs and olives in rows over the lettuce. Drizzle with remaining vinaigrette (there may be a little extra). Season with black pepper.