Recipes

• 2 smoked trout (fillets)
• 1 tin of 100 grams of trout eggs
• 50 grams of capers
• 50 grams of cucumbers
• 2 dl of fresh cream
• Chervil
• Cebollino
• Lemon
• 2 dl of oil
• ½ dl f rice vinegar
• One tablespoon full of Soya

Mix all the ingredients stirring strongly, oil, rice vinegar and y tablespoon of Soya.

1. Cut the fillets of trout for the tartar into tiny cubes
2. cut the capers and the cucumber together with the spring onion
3. adding the trout together with half the vinaigrette and a tablespoon of cream
4. Put the tartar in a pastry ring of 6cm of diameter and the trout eggs in the centre

1. Add some drops of lemon to the rest of the cream and finish off the dish
2. Ad some drops of lemon to the rest