½ cucumber, sliced thinly at an angle
5 sprigs dill, fronds only
100g/3½oz lambs leaf lettuce
1 orange, juice and zest
2 oranges, segmented
5 sprigs flatleaf parsley, leaves only
1 tsp wholegrain mustard
salt and freshly ground black pepper, to taste
micro herbs (optional)
6 tbsp extra virgin olive oil
4 tbsp toasted pine nuts
2 tsp sugar, to taste
1 tbsp white wine vinegar
120g/4½oz cold smoked trout