Grilled salmon trout fillet

Cut the salmon trout fillet into equal pieces and brush them with olive oil mixed with lemon juice. Sprinkle with sea salt and pepper.

Mix the ingredients for the cucumber cream with salt and pepper to taste and set the cream aside.

Heat a grill pan or non-stick frying pan and toast the salmon trout fillets 3-4 minutes per side. Put them on 4 plates.

Form with 2 tablespoons of the cucumber cream quenelles (oval balls). Put them on the plates with the salmon. Garnish with lemon slices and sprig chive.