A variation on a colourful Provençale favourite, this hearty niçoise salad is just perfect for an early summer lunch, making the most of baby new potatoes and asparagus at the peak of their season.
4 portions vegetables
• The smoked trout can be replaced by canned tuna or salmon. Use a can that weighs about 200 g.
• Quail's eggs make a pretty alternative if they're available—use 4 quail's eggs to replace the 2 hen's eggs and boil for 2–3 minutes. Cool, peel and cut them in half.