This starter is almost self-made. The fish is prepared for a minimum of 2 hours before serving and left to cool. The crispy country bread is put on when serving.
200 g trout
1/2 finely chopped red onion
2 tablespoons walnut oil
1/2 lime
1 tablespoon finely chopped chervil
Salt and pepper
Put the trout in the freezer for a couple of hours. Cut 5 thin slices into each plate. The rest of the salmon is finely chopped and mixed with red onion, walnut oil, juice and grated peel from the glue, chervil, salt and pepper. I dander the mixture over the trout and set it cold for a minimum of 2 hours. The acid causes the trout to be "cooked" without heat treatment.
Garnish with a little chervil and when serving, I put on thin slices of country bread, which I have put in a dry pan to make them crispy.