for 4 person

Pistachios

40 g	unsalted, shelled pistachios

Dressing

2 tbsp	balsamic vinegar
2 tbsp	olive oil
2 tsp	birnel (pear syrup)
60 g	red currants
3 tbsp	dill, finely chopped
1	red chilli, deseeded, finely chopped
½ tsp	salt
a little	pepper

Salad

300 g	celery, thinly sliced
100 g	baby spinach
10 g	dill, roughly chopped
100 g	smoked trout filet, torn into pieces
60 g	red currants

How it's done

Pistachios

Toast the pistachios in a frying pan without any oil.

Dressing

Combine the vinegar, oil and pear syrup in a bowl, add the redcurrants, crush with a fork. Mix in the dill and chilli, season.

Salad

Add the celery and baby spinach to the dressing, mix and plate up. Top with the pistachios, dill, trout and redcurrants.

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