Ingredients
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1 butter lettuce, washed and picked
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4 red radishes, thinly sliced
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½ bunch dill, picked
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1 lemon, juice
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2 tbsp olive oil
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salt and pepper
Method
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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.
