Leafy Salad with Smoked Trout

Ingredients

• 100 g small romaine lettuce head (1 small romaine lettuce head)
• 100 g small radicchio (1 small radicchio)
• 125 g small orange (1 small orange)
• 150 g Yogurt (0.3% fat)
• 1 tsp wasabi paste
• Salt
• Pepper
• 2 slices whole-grain rye bread
• 200 g smoked trout fillet (2 smoked trout fillets)

Instructions

1. 1.

   Clean, wash, and pat dry both lettuces, then cut the leaves into bite-sized pieces.

2. 2.

   Peel the orange so that the white pith is removed. In a small bowl, separate the fruit segments between the membranes. Squeeze any remaining juice over the bowl.

3. 3.

   Whisk together yogurt, 2 tbsp of collected orange juice, wasabi paste, and a pinch of salt to make a dressing. Season with salt and pepper.

4. 4.

   Toast the bread in a non-stick pan without oil or in a toaster until crisp.

5. 5.

   Dice the toasted bread into cubes. Cut the smoked trout fillets into pieces.

6. 6.

   Combine the salad leaves, orange segments, bread cubes, and dressing in a bowl. Gently fold in the trout pieces.