Heaven on earth

RYE BREAD WITH MARINATED SALMON TROUT & BLACK CURRANT

For about 40 canapés

Preparation time: 60 minutes
Marinating time: 24 hours + 2 hours

• 1 salmon trout (approx. 800 g), filleted with skin, without bones
• 1 organic lemon
• 1 teaspoon coriander seed
• 2 tablespoons fresh or dried lemon verbena tea
• 3 teaspoons salt
• 1 teaspoon sugar
• 500 g loaf of rye bread
• 150 g cream cheese
• 4 tablespoons Japanese mayonnaise
• 50 g trout caviar
• 1 pot of Microgreens (e.g. Oyster Leafs)
• 125 g black currants

For the salmon grate the zest of the lemon. Roast the coriander seeds in a pan without fat until they start to smell (about 2-3 minutes). Then crush it with the lemon verbena in a mortar and mix it with salt, sugar and the grated lemon peel. Sprinkle the trout fillets with the seasoning mixture evenly, with the skin side down, press the fillets slightly and fold them together so that the marinated meat is on the inside and the skin on the outside. Now put the fillets into a plastic bag, close it airtight, fix it with rubber bands and put it on a plate or in a suitable bowl. Store the two marinated fillets in the refrigerator, weighted down e.g. with flour bags, milk cartons and baste them for 24 hours.

Remove the fillets as a whole from the skin and wipe the marinade with a paper towel so that the fish is almost dry. The fillets are now, back on a clean plate, stored in the refrigerator for another two hours so that they can dry and mature a bit. For the breads, wash and drain the currants. Cut the bread into 1.5 cm thick slices and spread with cream cheese. Cut each slice again into bites about 1.5 cm wide. Cut the pickled trout into 1 cm thick slices. Garnish each slice of bread with one or two pieces of fish, some mayonnaise, caviar and a few leaves of microgreens and some currants.