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.