Smokey's smoked trout with radish and mushroom salad

Ingredients for 2 servings:

• 4 fish fillet(s) (smoked trout)
• 250 g mushrooms, white
• 150 g radishes, weighed and prepared
• 1 bunch of chives, cut into rolls
• 1 small onion(s), red, chopped
• 2 handfuls of cress
• some pepper, 3-colored, from the mill
• 2 tbsp balsamic vinegar, white
• 2 tbsp olive oil
• 2 tsp mustard
• 2 tbsp broth
• 2 tbsp natural yogurt
• 1 pinch(s) paprika powder
• some salt
• some pepper, from the mill

Instructions

Working time approx. 10 minutes; Rest time approx. 15 minutes; Total time approx. 25 minutes

light dinner, low-carb, SiS-suitable

Slice the mushrooms into thin slices. Wash the radishes and slice them thinly. Combine everything in a bowl with the chives and onions. For the dressing, whisk everything together, add to the salad, and mix well. Let the salad stand for about 15 minutes. Arrange the salad in the center of two plates and arrange the smoked trout on top. Coarsely grind the tricolor peppercorn mixture over the trout and sprinkle with cress. Tip: The tricolor peppercorn mixture is available in well-stocked supermarkets. As a starter, this amount serves 4 people.