5: Cut 150 g smoked trout fillet into small cubes.
6: In a small frying pan over medium heat, pour in 1 tablespoon olive oil and, when hot, add the diced smoked trout. Cook for 1 minute, stirring a little.
7: Add the Comté cheese, trout and chopped parsley to the Brussels sprouts.
8: Mix well and your salad is ready.
Remarks
You can replace the smoked trout with another smoked fish, salmon of course, but also haddock. If you prefer, you can leave the smoked trout fillets raw. Comté cheese can also be replaced by another cheese of your choice.