Place the trout fillets in salted water for about 2 hours. Remove and pat well. Spread the smoked flour evenly on the bottom of a roasting pan. Sprinkle the kitchen herbs on top. Insert a steaming rack or grill. Place the trout fillets on it, skin side down.
Cover with the lid. Heat roaster over highest heat for 5 min, when a little smoke comes out of the lid, turn down heat and cook for 7 to 10 min. Remove saucepan from heat and pull repeatedly for 5 min.
Rinse and clean vogerl lettuce and drain well. Peel avocado and mango, cut into wedges. Spread avocado slices evenly on four plates at the beginning, with mango slices staggered on top. Arrange the lettuce next to it.
Put the ingredients for the marinade in an empty jam jar. Put lid on it and shake heartily, so that an almost foamy amount is formed. Open lid of roaster and arrange fillets in bite-sized pieces directly on prepared plates. Drizzle dressing over the top.
Serve with white bread.
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!