Whip the cream until stiff. Fold in sour cream and grated horseradish. Mix in green pepper
Clean and wash the tomato. Seed the tomato and dice it finely. Wash lettuce leaves and shake dry well. Wash the dill and chop finely, except for a little garnish.
Coat bread with fat if necessary. Arrange 1 trout filet with leaf salad on a slice of bread. Spread the horseradish cream on top
Sprinkle with diced tomatoes and chopped dill. Garnish with remaining dill and, if desired, with lemon wedges and green pepper
Drink: cool white wine