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  • Milk 100.0 ml
  • Garlic
  • Oil 500.0 ml
  • Salt


  • Salt block for 16
  • Trout 2.0 whole
  • Brine, salt and water
  • Salt
  • Gelatine mixture

To serve

  • Capers
  • Crisini, made from Ciabatta bread
  • Baby greens
  • Olive oil, to garnish
  • Black pepper, to finish
  • Lemon, cut into wedges
  • Caviar

Salty trout with fresh crostini made from ciabatta bread and served with baby greens, capers, and caviar for a flavour burst straight from nature! 



  1. Emulsion

    1. In a blender, add the milk and garlic, blend and drizzle oil in. Season to taste.
  2. Trout

    1. Prepare: remove the bones from the fish and the skin. 
    2. Cure: fillet and portion the two sides, cure in brine water for 1 hour before serving. 
    3. Ballontine: slice each side into 3-4 strips, and slice and sprinkle with salt and the gelatine mixture. Roll the strips into even rolls with the plastic wrap, leave one side to set and marinade.  
  3. To serve

    1. In a pot/deep fryer, fry the capers until crispy. 
    2. Cut the bread into thin slices and place on an oven tray and toast till brown and crispy. 
    3. Season the greens with salt, pepper and olive oil. 
    4. On a plate with a folded napkin, place the salt slab on the napkin. Put some emulsion on the slab, sprinkle with black pepper and then place the cured trout as well as the ballontine on the salt slab, finish with the baby green mixture and caviar, and drizzle with a little more oil, and add a lemon wedge.