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This recipe was uploaded by BeagleBoss
A wonderful meal for a hot summers evening with crisp Australian sauvignon blanc to go
Quarter and boil potato til cooked but firm. Cool. Boil and slice eggs and cool. Drain and rinse the canellini beans. Drain the artichoke hearts and cut into quarters. Roughly chop taragon. Bone and break trout into chunks. Finely slice onion. Combine all ingredients in a bowl and dress with 4 parts olive oil, 1 part lemon juice, mustard, cracked pepper and salt. Serve in favourite dish with a sprinkling of parsley over the top.