Smoked trout salad with grapefruit

Ingredients:

• 0.5 cup sour cream
  
• 3 green onions, thinly sliced
• 1 bunch watercress, trimmed
• 2 heads endive, thinly sliced ​​crosswise
• 1 head of Bibblauka cabbage, torn into bite-sized pieces
• 4 stalks celery, thinly sliced
• 1 medium red onion, thinly sliced
• 20 g smoked trout, skin removed, cut into pieces
• 1 large pink or red grapefruit

Preparation:

1. Grate 1/4 teaspoon of grapefruit zest and set aside. Trim the ends of the grapefruit, then remove the rind and white pith. Holding the grapefruit over a bowl, cut each membrane lengthwise on both sides to remove segments. Discard any seeds. Cut the grapefruit segments into pieces. Squeeze the juice from the membranes into a bowl.

2. Prepare the dressing:

   
   In a bowl, combine sour cream, 2 tablespoons grapefruit juice, grapefruit zest, green onions, 2 tablespoons water, and 0.5 teaspoon each salt and black pepper.
   
3. Combine the watercress, endive, lettuce, celery, and onion in a large bowl. Add the dressing and toss. Divide the salad among plates. Top with the reserved grapefruit wedges and smoked trout.