Smoked fish, horseradish and fruit salad

Ingredients:

• 1 large fresh pineapple (or about 300g preserved pineapple), 2 medium-sized slightly sour apples (300g), half a lemon’s juice, 300g skinned smoked herring (or other fish, e.g. trout), 4 tbsp Univer Horseradish Mayonnaise, 4 tbsp Univer mayonnaise, half a bunch of chives
• to decorate:half a lettuce or iceberg lettuce

1. Wash the pineapple and wipe it dry. Cut in four lengthwise, with the leaves on. Remove the woody core from each with a cut from left and right. If not too tough, you might eat this crispy core, but it should not be in the salad.

2. Cut the pineapple flesh out of its skin. The best way is to use a sharp knife, cut in from the leaves between the flesh and the skin and then cut all the way, removing the skin. Then dice it into 1cm pieces. Set aside the skin for serving. 

3. Peel the apple, cut in half, remove the core and dice the flesh also into 1cm cubes. Drip lemon juice on immediately to prevent the apple from turning brown, then place it in a bowl with the pineapple.

4. Dice the smoked fish (skin, if any, removed) also into 1cm cubes, add to the fruits. Mix the horseradish mayonnaise with the mayonnaise and the finely chopped leek, then add to the above and mix it all. 

5. Place strips of lettuce onto the pineapple skins set aside at the beginning, and then heap the fruit-and-fish salad on top.