Trout Salad with Nectarines

Rinse and dry the nectarines. Cut the fruit in half and remove the seeds. Cut the flesh into wedges and arrange on plates in a fan shape.

Cut trout fillets into bite-sized pieces. Rinse cucumber, cut in half lengthwise and scrape out seeds from inside with a spoon. Cut cucumber halves into narrow strips, then arrange with trout fillets next to nectarines.

Clean the young onion and cut into fine rings. Mix in a baking bowl with juice of one lemon, oil, iodized salt and pepper. Rinse dill, chop finely and stir in. Pour the dressing over the salad.

One unit contains about 104 kilocalories, 10 g egg white, 4 g fat and 7 g carbohydrates.

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