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4 potatoes
1 butterhead lettuce
8 stalks asparagus or some artichocke hearts
1 lemon
herbs (sorrel, dandelion, chives, chervil)
apple-balsamic vinegar
olive oil, salt

filling:
1 smoked trout
1/2 cup crème frâiche
4 tablespoons sour cream
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Filling:
Bone, skin and cut trout into fillets. Now dice fillets into small cubes, mash with a fork and mix with crème frâiche and sour cream.
Boil and peel the potatoes.
Wash salad and tear in bite-sized pieces. Place salad on plates, sprinkle with herbs. Spread warm potatoe slices and asparagus or artichocke hearts. Spoon the trout mousse onto it. Drizzle with vinegar, lemon juice and olive oil.