1 butter lettuce, washed and picked
4 red radishes, thinly sliced
½ bunch dill, picked
1 lemon, juice
2 tbsp olive oil
salt and pepper
1. Take a large stainless steel bowl and add the picked butter lettuce leaves, radishes and dill.
2. In a cup, combine the lemon juice, olive oil, salt and pepper. Stir well using a teaspoon, and then pour over the top of the salad. Lightly toss.
Serve alongside potato rosti topped with rainbow trout, dill and creme fraiche.