Summary

Ingredients

• 4 fish fillet (s), (smoked trout)
• 250 g white mushrooms
• 150 g radishes, weihed well prepared
• 1 bunch chives, cut into rolls
• 1 small onion (s), red, chopped
• 2 handfuls cress
• some 3-colored pepper from the mill

For the dressing:

• 2 tablespoon balsamic vinegar, white
• 2 tablespoon olive oil
• 2 teaspoons mustard
• 2 tablespoon broth
• 2 tablespoon natural yogurt
• 1 pinch (s) paprika powder
• a bit salt
• some pepper, from the mill

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Instructions

1. Cut the mushrooms into thin slices. Wash the radishes and also cut into thin slices. Put everything together with the chives and onions in a bowl.
2. For the dressing, whisk everything well, add to the salad and mix well. Let the salad stand for about 15 minutes.
3. Arrange the salad in the middle of 2 plates and drape the smoked trout on top. Coarsely grind the 3-colored pepper over the trout and sprinkle with the cress.
4. Tip: the 3-colored peppercorn mix is available in well-stocked supermarkets.
5. The amount is enough for 4 people as a starter.