Smoked Trout Salad with Apples and Dill

Rinse the mixed greens thoroughly and pat them dry gently. Slice the half Granny Smith apple as thinly as possible. Break the smoked trout fillet into smaller, bite-sized pieces. In a small bowl, mix the lemon juice and extra virgin olive oil until smooth.

Heat a skillet without oil or butter over medium-high heat. Toast the pine nuts in the dry pan until they begin to turn golden brown. Shake the pan regularly to prevent burning. Remove the pine nuts from the pan immediately and let them cool on a plate.

Take a flat plate or shallow bowl and spread the handful of mixed greens on the bottom. Arrange the thin apple slices neatly on the bed of greens. Then distribute the pieces of smoked trout evenly over everything.

Drizzle the salad with the prepared dressing of olive oil and lemon. Finally, sprinkle the cooled, toasted pine nuts over the dish for extra texture. Serve the salad immediately.