Cucumber salad with trout filet, capers and yoghurt-dill sauce

Name: Cucumber salad with trout filet, capers and yoghurt-dill sauce
Cook time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 150 g Cucumber; 75 g Picking salad; 4 Stem(s) Dill; 100 g low-fat yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 7-10 Tbsp Pepper; 6-7 Caper apples; 1 (approx. 75 g) smoked trout fillet; 1/2 slice farmhouse bread; 7-10 Tbsp pink berries

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 1

150 g Cucumber
75 g Picking salad
4 Stem(s) Dill
100 g low-fat yoghurt
7-10 Tbsp Salt
7-10 Tbsp Sugar
7-10 Tbsp Pepper
6-7 Caper apples
1 (approx. 75 g) smoked trout fillet
1/2 slice farmhouse bread
7-10 Tbsp pink berries

Directions

1
Cucumber wash and in fine slices cut, and/or planes. Wash the salad, drain and pluck into bite-sized pieces. Wash dill, dab dry and chop finely. Mix half with yoghurt, season with salt, sugar and pepper.
2
From the caper apples, except one, remove the stalk and cut the capers in half. Cut the trout filet into pieces. Arrange salad, cucumber, fish and capers, drizzle with dressing, sprinkle with remaining dill and pink berries.
3
Garnish with remaining caper apple. Serve with farmhouse bread.