Lettuce with smoked pollock

Ingredients for 2 servings:

• 1 m.-large lettuce
• 200 g smoked fish (pollock)
• ½ lime(s), juice
• 1 handful of pine nuts and pumpkin seeds
• 150 ml sour cream
• 150 ml natural yogurt
• 1 tbsp mustard, Dijon
• 3 dashes Balsamic vinegar, white
• some oil (grape seed oil)
• ½ lime(s), juice
• some salt and pepper
• some parsley and chives
• 1 m.-large shallot(s), finely diced
• possibly horseradish (creamed horseradish)

Instructions

Working time approx. 12 minutes; Total time approx. 12 minutes

Strip the lettuce, wash, and remove any coarse outer leaves. Dressing: Whisk together the sour cream, yogurt, mustard, oil, and vinegar in a large salad bowl. Season to taste with salt, pepper, and the juice of half a lime. Stir in the finely diced shallot, some parsley, and chives. Fold in the well-washed lettuce with salad servers. Serve: Place the salad on a large plate, add one or two slices of pollock, and drizzle with lime juice. Carefully scatter the pine seeds and pumpkin seeds over the salad by hand. If you like, you can also serve it with some creamed horseradish.