3 - 4 cups shredded cabbage
1 cup shredded peeled carrot
1 large apple, cored and thinly sliced
1 - 2 Tbs Dijon mustard
3-4 Tbs apple cider vinegar
3-4 Tbs vegetable oil (canola is good)
2-3 tsp dried dill (or 3 Tbs fresh chopped dill)
4-6 ounces smoked trout (skin removed) crumbled
There are no exact amounts for this, just add the shredded (or thinly sliced) cabbage to a large mixing bowl and add as much peeled and shredded carrot as you like and as much cored and thinly sliced apple as you like.
Then add a dollop of Dijon mustard and a little splash of apple cider vinegar, a splash of canola oil and a generous sprinkling of dried dill and toss to combine.
Adjust the seasoning with a little more mustard or vinegar if it needs it and then crumble in as much smoked trout as you want and gently toss to combine.
Keep the slaw cold in a tightly sealed container in the fridge until you're ready to serve it.
You can buy smoked trout in the seafood department of larger supermarkets and you could substitute smoked salmon.....or leave it out and substitute a handful of walnuts and raisins instead.
You can buy a ready to go bag of shredded cabbage and carrots for the cole slaw if you want.