Salad with Fennel, Sorrel, Avocado and Trout

Ingredients

• 150 g young sorrel
• 1 bulb fennel
• 1 untreated lemon
• 2 Avocados
• 2 tbsp Orange juice
• 2 tbsp Apple cider vinegar
• 2 tbsp olive oil
• pinch sugar
• Salt
• Pepper
• 4 smoked trout fillets (about 125 g each)

Instructions

1. 1.

   Wash the sorrel, dry it in a spin dryer, and tear larger leaves into small pieces. Wash the fennel, quarter it, cut off the tough stalks and finely shave the rest. Mix the fennel and sorrel in a bowl.

2. 2.

   Rinse the lemon hot, pat dry, and use a peeler to remove about half of its zest. Slice the zest into fine strips with a knife and add them to the salad. Squeeze the lemon for juice. Halve the avocados, remove the pits, peel them, dice the flesh and mix with 2 tbsp lemon juice.

3. 3.

   Whisk together the remaining lemon juice, orange juice, apple cider vinegar, olive oil, and sugar to make a dressing. Season with salt and pepper. Distribute the salad on plates, top with avocado cubes, drizzle the dressing over it, and scatter torn trout fillets across the salad.