Summary

Ingredients

• 80 g trout fillet (s), smoked
• 0.5 ½ small iceberg lettuce
• 0.25 ¼ cucumber (s)
• 0.5 ½ bell pepper (s), red
• 1 tomato (s)
• 1 onion (s)
• 3 radishes
• 0.5 ½ m. Apple, more tart
• 1 orange (s)
• 1 tablespoon balsamic vinegar, white
• 4 tablespoon natural yogurt, 0.1% fat
• some sweetener, liquid, apple syrup or honey
• 1 teaspoon mustard, medium hot
• salt and pepper
• 1 teaspoon dill, plucked or from the frost
• 1 teaspoon rapeseed oil
• Salad, green, some leaves

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Instructions

1. Pluck the iceberg lettuce into small pieces, cut the cucumber, bell pepper, tomato, radish and apple into small pieces. Cut the onion into rings. Peel the orange, remove the stones and cut into small pieces. Put all ingredients in a large bowl and mix gently. Arrange the salad on a plate that has been covered with a few lettuce leaves. Mix the yogurt with the balsamic vinegar, mustard, sweetener, pepper, salt and dill well and season to taste. Finally mix in the teaspoon of rapeseed oil. Fold the dressing into the salad, pick the trout fillet and spread on top. Arrange a few orange wedges as a garnish. You can serve the dish for a complete meal with whole grain bread or baked potatoes.