Ingredients

• 125 g smoked trout
• 3 pickled cucumbers
• 1/4 onion
• 1/2 long red bell pepper
• 4 tablespoons chopped chives
• 1/4 iceberg lettuce or napa cabbage
• salt and pepper
• optionally to sprinkle: grated parmesan

Sauce

• 2 tablespoons mayonnaise
• 1 tablespoon natural yogurt
• 1 small garlic clove (grated)
• 1 teaspoon mustard
• 1 teaspoon Worcestershire sauce (or soy sauce)

Preparation

1. Flake the trout with a fork into pieces and remove any bones (if present), transfer to a salad bowl.
2. Add pickled cucumbers cut into dice, onion, and bell pepper.
3. Add chives and chopped iceberg lettuce or napa cabbage leaves.
4. Season with salt and pepper and mix with the sauce. Optionally sprinkle with grated parmesan.