Smoked trout, fennel, apple and beet salad

Even though the pesky weather refuses to acknowledge that it's spring, the time for salads has definitely come. :)
I like the idea of adding apple to savory salads. It gives them a sweet and crunchy note that creates a wonderful balance with the rest of the ingredients. The combination used here is a classic one in European-style bistros: the already-mentioned apple, some smoked trout, beetroot, dill, mayo, thin fennel bulb strips and lettuce leaves. Bliss. :)

Last year: Garlic soup with chorizo and mustard (Czech).
Two years ago: Cream liquor cocktail, Green apple and peanut butter muffins and Brie, walnut and caraway salad.




Ingredients (serves 2):

• 140 g smoked trout
• 100 g boiled beetroot
• 1 small eating apple
• 1/2 of a small fennel bulb
• a few green lettuce leaves
• 3 tablespoons mayonaisse 
• 1 tablespoon lemon juice
• 2 tablespoons fresh dill leaves, chopped

Slice the beetroot and the apples in edible sized pieces. Put them in the salad bowl.

Flake the smoked trout on top:

Mix the mayo with the lemon juice and add it too. Also add the dill:

Mix very well and also add the chopped up lettuce. Mix again.

Finish by sprinkling the very thinly chopped fennel bulb on top. It's done, dig in! :)