Ingredients for 2 people:

200 g. fillets of smoked trout
2 segments of fennel
White celery
100 g. yogurt
Horseradish
2 tea spoons of extra virgin olive oil
Salt and pink pepper.

Difficulty: easy. Preparation: 20 minutes.

Preparation:

Chop into big pieces the trout, slice the fennel and the celery and distribute over the trout. In a bowl mix the yogurt, some horseradish, oil salt and some grains of pink pepper, and season the trout with this sauce. Set aside for a couple of minutes and then serve.

Translated by Chiara Nunnari from John Milton Institute