2 cups purslane
1/2 cup daikon radish, julienned
1/2 cup seeded sliced cucumber
1/2 cup easter radishes, quartered
white radishes, quartered
1 cup smoked trout, roughly cut
1 teaspoon lemon juice
1 teaspoon olive oil
Salt and freshly ground black pepper, to taste
2 tablespoons grated horseradish

Place first 5 igredients in a bowl and toss with lemon juice and olive oil. Add trout, season to taste with salt and pepper and toss gently to mix.

Arrange salad on a plate and season with horseradish. Drizzle with olive oil.