The richness of the tuna is complemented by the smoky sweetness of roasted capsicum and the crispness of fresh green lettuce.
Prepare capsicums as for main recipe. Mix with vinaigrette and arrange on a platter. Peel 4 large hard-boiled eggs, quarter and add to platter. Cut 200g smoked trout into strips. * Combine 100g light sour cream, 3 tablespoons yogurt, 2 tablespoons lemon juice and herb salt and pepper to taste. Stir in smoked trout and 1 tablespoon finely chopped fresh parsley. Spoon trout mixture over salad.