Cucumber wash and in fine slices cut, and/or planes. Wash the salad, drain and pluck into bite-sized pieces. Wash dill, dab dry and chop finely. Mix half with yoghurt, season with salt, sugar and pepper.
From the caper apples, except one, remove the stalk and cut the capers in half. Cut the trout filet into pieces. Arrange salad, cucumber, fish and capers, drizzle with dressing, sprinkle with remaining dill and pink berries.
Garnish with remaining caper apple. Serve with farmhouse bread.