Summary

Ingredients

• 2 packs trout fillet (s), smoked, 15g each
• 200 g rocket

For the dressing:

• 1 tablespoon balsamic vinegar
• 2 teaspoons oil, (rapeseed oil)
• 0.5 teaspoon ½ honey
• 2 tablespoon water
• salt
• Pepper, freshly ground
• 4 tablespoon yogurt 1.5%
• 1 teaspoon horseradish (cream)
• 0.5 teaspoon ½ mustard, medium hot
• 1 squirt lemon juice
• salt
• Pepper, freshly ground

For decoration:

• 1 piece (s) tomato (s), sliced

Print Recipe Pin Recipe

Instructions

1. Wash the rocket and spin dry. Remove the stems if necessary and distribute them on two plates.
2. Mix the ingredients for the rocket dressing (until pepper) in a bowl with a whisk to a smooth sauce. Spread over the salad with a tablespoon.
3. Cut trout fillets into bite-sized pieces and serve on top of the rocket.
4. Mix the ingredients for the horseradish blobs (from yoghurt) in a small bowl and place blobs on the trout pieces.
5. Garnish the plates with tomato slices and serve.
6. Total 9 p. / With 2 servings per serving 4.5 p.