Trout Apple Salad

Cut the trout fillets into small pieces. Roughly grate the peeled apples with the cores removed. Prepare a marinade from vinegar, oil, salt, pepper and finely chopped parsley, pour it over the trout fillets and apples and mix the ingredients carefully. Leave the salad to cool and infuse for one to 120 minutes. In the meantime, rinse a baking tray with water. Roll out frozen puff pastry with a rolling pin and carefully cut out apples (according to paper pattern or halved apple). Brush puff pastry apples with egg yolk and bake in a heated oven at 225 °C for about 10 to 15 minutes. Arrange the salad with the puff pastry apples, a slice of lemon and a green salad leaf.

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