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  • 1 Side of Milford Bay Smoked Trout – deskinned, and sliced bite size 2 Cooked sliced Beets – Golden or purple
  • 2 Hard-boiled eggs, chilled, peeled, sliced
  • 10 mini red and /or white potatoes steamed or boiled with skins on; then chilled, sliced in half or quarters, and tossed lightly in 2 tablespoons of Honey Lemon Vinaigrette – Recipe follows
  • 1/2 lb Asparagus trimmed – lightly tossed in olive oil, kosher salt and fresh cracked black pepper, quickly grilled to al dente
  • Kale blend or your favourite mixed greens
  • Pomegranate seeds for garnish/topping – optional

Honey Lemon Vinaigrette:

  • 1 egg
  • 1/4 cup white sugar
  • 1/2 Tbsp. Dijon mustard
  • 1/2 Tbsp. grainy Dijon mustard
  • 1/2 cup Red Wine Vinegar
  • 2 Tbsp. finely chopped Shallots
  • 2 Tbsp. fresh-squeezed lemon juice
  • 4 Tbsp. Honey
  • 1 1/2 cups of Vegetable oil
  • 1/2 cup Olive oil
  • Fresh Cracked Black Pepper – Pinch


Combine all ingredients except oils and black pepper in a medium-sized mixing bowl. Whisk together ingredients. While whisking, slowly add oils until all mixed to a combined consistency. Add black pepper to preference. Refrigerate. Will keep 10 days refrigerated.

To Serve: On your favourite plate, bowl, or platter, display all prepared ingredients using your artistic abilities. Drizzle the preferred amount of honey lemon vinaigrette, top with pomegranate seeds and enjoy. Serves 2-4.