Step 1

Peel, core and mash the pulp of a melon with a blender. Mix the pulp with Prosecco, lime juice, horseradish and quark mix until smooth. Season the sauce with salt, pepper and cayenne pepper.

Step 2

Cut trout fillets into bite size pieces. Peel and core papaya. Cut papaya into 1 cm (approximately 0,5 inch) cubes. Rinse,dry and cut scallions into thin rings. Toss trout pieces with papaya cubes, scallion and chives. Arrange on a plate. Pour sauce over the salad and let rest for about 10 minutes. Garnish with lime slices and serve.