Lamb's lettuce with smoked trout or other smoked fish

Ingredients for 4 servings:

• 150 g lamb’s lettuce
• 100 g smoked trout fillet(s) (or other smoked fish), possibly more
• 1 large onion(s), preferably red, in fine rings
• 1 tsp, leveled salt, approx.
• 2 tsp sugar
• 2 tsp mustard, medium hot, approx.
• Pepper, freshly ground
• 2 tbsp olive oil or neutral oil, e.g. sunflower, rapeseed, thistle, pumpkin seed
• 4 tbsp vinegar, white wine or raspberry

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

fits very well into a festive menu

Arrange the cleaned lamb’s lettuce on a platter. Mix the dressing (salt, sugar, pepper, mustard, vinegar, and oil) together (e.g., shake together in a jam jar), pour over the salad (or mix it with the salad straight away), and scatter the onion rings and the sliced ​​fish fillets on top. If you like, you can also complement the salad with two hard-boiled eggs, cut into wedges, or with pomegranate seeds (half a pomegranate is sufficient). Salad dressing tastes vary greatly. I use a generous amount of salt, sugar, and vinegar – it creates a strong sweet and sour flavor. If you don’t like that, use less sugar and vinegar. You can also use more oil to suit your taste, or even add a little pumpkin seed oil to the dressing (it goes particularly well with raspberry vinegar).