Tacos with Mango Salsa and Salmon Trout

Peel the pineapple, remove the hard core, and cut the flesh into small pieces. Halve the mango, remove the pit, peel, and finely dice. Peel the red onion and cut into fine strips. Roughly chop the cilantro leaves. Deseed and finely chop the jalapeño. Peel and finely grate the ginger. Wash the lime thoroughly, zest the peel for the dressing, and squeeze out the juice. Mix all prepared ingredients for the salsa in a bowl and season with 2 tbsp lime juice and a pinch of salt.

For the dressing, stir the sour cream smooth with the honey, lime zest, and 2 tsp lime juice. Season with another pinch of salt.

Cut the iceberg lettuce into fine strips. Briefly warm the tortillas in a pan on both sides and immediately bend them into a U-shape. Arrange the tortillas side by side and fill them one after another with iceberg lettuce, the pineapple-mango salsa, and strips of smoked salmon trout. Drizzle the finished tacos with the dressing and serve.