For the French vinaigrette: In a small bowl, whisk together the vinegar, shallot, garlic and salt. Let stand for about 10 minutes. Whisk in the mustard, then slowly whisk in the oil. Taste and add more salt or oil if needed. Just before serving, finely chop and whisk in the herbs if using.
For the salad: Bring a large saucepan filled two-thirds with salted water to a boil. Add the beans and cook until just bright-green and barely tender, 3 to 4 minutes. Drain and transfer the beans to a large bowl of ice water to cool. Drain again and pat dry.
Combine the green beans, smoked trout, tomatoes and shallots in a salad bowl. Add about 2 tablespoons of the vinaigrette (save the rest for another use) and toss. Season with salt pepper to taste and toss again.
Cook¿s Note: A great thing about this salad is that the longer it sits the better the flavors come together. You can make it up to an hour ahead and keep it covered and refrigerated.
A great thing about this salad is that the longer it sits the better the flavors come together. You can make it up to an hour ahead and keep it covered and refrigerated.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Fins on the Hoof