Lamb's lettuce with egg and trout fillet

Ingredients for 4 servings:

• 100 g lamb’s lettuce
• 2 eggs
• 200 g trout fillet(s), smoked
• 2 onions, red
• 3 tbsp vinegar, 4 tbsp (white wine)
• 1 tsp mustard, -2 tsp
• salt and pepper
• 1 pinch(s) of sugar
• 5 tbsp oil, – 7 tbsp (sunflower oil)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Boil the eggs until soft-boiled, then peel and cut into sixths. Trim the lamb’s lettuce, cut the fish fillets into bite-sized pieces, and finely slice the onions. Combine the vinegar with the mustard, salt, pepper, and sugar. Slowly add the oil and whisk well. Arrange the salad on a platter, drizzle with the vinaigrette, and scatter the eggs, fish pieces, and onion rings over the salad.