Smoked fish with mushroom and radish salad

Ingredients for 2 servings:

• 250 g mushrooms
• 150 g radishes
• 1 onion(s), red
• 1 bunch of chives
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar, lighter
• 2 tsp mustard, medium hot
• 125 g smoked trout fillet(s)
• 125 g smoked salmon
• 1 handful of cress
• Salt and pepper, mixed, from the mill
• 2 tbsp natural yogurt
• 1 pinch(s) paprika powder
• 1 tsp vegetable stock powder (e.g. Vegeta)

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Total time approx. 50 minutes

Low-carb

Thinly slice the mushrooms and radishes. Finely dice the onion. Finely chop the chives. Add both to the mushrooms and radishes. Combine the oil, vinegar, mustard, broth, and yogurt, and add a pinch of paprika. Add the dressing to the salad, mix well, and let it stand for about 20 minutes. During this time, cut the trout and smoked salmon into bite-sized pieces. Arrange the salad in the center of a plate. Sprinkle with the cress and arrange the fish pieces neatly on top. Grind the three colored peppercorns over the dish. This goes perfectly with oven-fresh ciabatta or baguette.