1 small cucumber

½ bunch of chives

150 g sour cream (low fat) or low fat quark

3 tbsp of Pro B 4 yoghurt

1 tsp of ground horseradish

¼ tsp of herb salt

1 pinch of pepper

200 g green beans

125 g smoked trout without skin


• Cook green beans until done

• Wash cucumber, tomatoes and chives

• Rub cucumber, cut tomatoes into half and cut chives into small rolls

• Mix the cucumber with sour cream, yoghurt, chives, salt, pepper

• Serve the trout with the mixture and the green beans