Endive Salad with Smoked Trout

1. remove the crust from the bread, dice and toast in the butter or light butter until golden brown.

2. clean, rinse, dry and cut lettuce. Stir 2 tbsp. juice of one lemon with salt, pepper, a pinch of sugar and oil, turn the lettuce in it to the other side.

Mix cream cheese with milk, remaining juice of one lemon and horseradish, season with salt and pepper.

Skin and fillet the trout and arrange on 4 plates with the horseradish cream. Add the lettuce and sprinkle with the bread cubes. Garnish with dill sprigs and thin slices of lemon.

As a menu suggestion:

Entrée: Endive salad with smoked trout.

Main course: Henderl with spinach stuffing

Dessert: Semifreddo with sour cherries

45 min

Tip: Did you know that one bowl of spinach covers about 50 percent of your magnesium needs?

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