Summary

Ingredients

• 1 trout (s), smoked (salmon trout, approx. 750 g)
• 1 large, tart apple or 2 smaller ones
• 1 large avocado (s), ripe or 2 smaller ones
• 1 tablespoon oil (walnut oil)
• 2 tablespoon oil, neutral (safflower, sunflower, rapeseed)
• 2 tablespoon balsamic vinegar, white
• 150 g crème fraîche
• 3 tablespoon pineapple juice
• Salt and pepper, black from the mill
• 300 g lettuce (lamb`s lettuce, radicchio, chicory)
• 1 teaspoon mustard, medium hot
• 0.5 ½ lemon (n)
• 60 g walnuts
• 2 teaspoons horseradish

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Instructions

1. Fillet the salmon trout, which should preferably come fresh from the smokehouse of the local fish farm, and put aside. You can also start something with the leftovers (see note at the end of the recipe).
2. Clean, wash and roughly cut leaf salads (no rabbit food, please). Moisten the walnuts with salted water and bake briefly in the oven (180 °), leave to cool. Peel, quarter and core the apple, peel and halve the avocado, remove the core. Moisten both with a little lemon water to prevent browning.
3. Mix the horseradish, mustard, salt, pepper, vinegar and fruit juice, mix in both types of oil, mix with crème fraîche, season to taste. There should be a fruity, slightly spicy taste impression. Possibly add a little horseradish or fruit juice.
4. Now distribute the lettuce decoratively on 4 plates, first cut the apples and avocados into wedges, then into thin slices (lengthways) and arrange them in a star shape. Spread 2/3 of the dressing on top. Break the fish fillets into not too small pieces and pile them in the middle, pour the rest of the dressing loosely over it so that the appetizing pink fish meat can still be seen. Garnish with the walnuts and serve.
5. Note: briefly bring the remains (skin, head and bones) of the fish to the boil with water, let stand a little, strain through and let boil down. Can be used as a base for smoked fish soup. Make sure to only bring to the boil briefly, otherwise the broth will be uncomfortably sticky.
6. Further note: the stated quantities make up one main course, as a starter the quantity is enough for 8 servings.