Smoked trout fillets with pear and arugula

Ingredients for 4 servings:

• 4 trout fillet(s), smoked
• 2 pears, ripe
• 100 g arugula
• 1 head of radicchio
• 4 tbsp crème fraîche
• 2 tsp horseradish (creamed horseradish)
• ½ lemon(s)
• Salt and pepper, black
• 2 tbsp olive oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cut the fillets into strips and the pears (cored) into thin wedges. Wash the lettuce and spin dry. Tear the radicchio slightly and place it in a bowl. Add the arugula and sprinkle with salt and pepper. Combine the lemon juice and olive oil, drizzle over the lettuce leaves, add the trout strips and pear wedges, and mix gently. Divide among four plates. Mix the crème fraîche with the creamed horseradish and spread it over the salad. What to serve with? Baguette, of course.