150 to 200 g of smoked trout
3 c. Trout Caviar (optional)
1 large glass of lemon juice
1 small bouquet of chives
fresh dill leaves
1 Cover each plate with 3 to 5 slices of smoked trout. Add a fillet of lemon, then slices of mozzarella.
2 Sprinkle with dill leaves, chopped chives and chopped shallots.
3 Repeat this operation as many times as necessary.
4 Divide over the mixture again, lemon juice and olive oil.
5 Place in the refrigerator for at least 2 hours. When serving, sprinkle the carpaccio with trout caviar. Eat almost icy.
Serve with a seasonal salad, green beans or fresh pasta.