Ingredients: 1/2 pound spinach leaves washed and trimmed 6 Nodine's smoked Trout Fillets, skin them if you prefer them skinless 1 head broccoli Flowerettes, peeled and cooked. For the Dressing: 1 Tablespoon cider vinegar 1 Tablespoon Dijon Mustard 2/3 cup medium Cream 1/3 cup toasted chopped hazelnuts 2 Tablespoons chopped parsley. Directions: 1. Line a large platter with spinach 2. Arrange the Trout Fillets on the spinach and top with with the broccoli flowerettes 3. Make the dressing: Whisk together the vinegar, mustard, cream, salt and pepper in a small bowl. 4. Spoon the dressing over the broccoli and Trout fillets, sprinkle with the hazelnuts mixed with parsley. This makes a light and tasty dish for lunch or brunch.