Bart's Recipes
Start by preparing the ingredients. Cut the half apple into fine, thin strips. Break the pecans by hand into smaller pieces. Take the smoked trout fillet and flake the fish into coarse pieces. Check immediately that there are no remaining small bones in the fish.
Take a large bowl and make the base for the salad here. Pour the olive oil and apple vinegar into the bowl and stir briefly together. Add the lamb's lettuce, the sliced apple strips and the pecans. Toss everything well so the oil and vinegar distribute evenly over the lettuce and apple.
Divide the assembled salad over the plates. Scatter the flaked pieces of smoked trout fillet on top of the mixture. Then sprinkle the pomegranate seeds over the entire dish.
Finish the meal by sprinkling freshly ground pepper over it to taste. Serve the dish immediately so the lamb's lettuce stays crisp and the texture of the ingredients is preserved.
