Grilled Salmon Trout on Fennel Salad

Fillet the trout and remove the bones. Season the fillets with salt and pepper. Cut two narrow slices of the lemon into small pieces.

Also cut the fennel lengthwise into very narrow slices.

Chop the fennel greens finely.

Place lemon slices and 2-3 slices of fennel on trout fillets, top with 1 tbsp fennel greens, 1 tbsp dill and 1 tbsp olive oil and fold fillets together, wrap in oiled aluminum foil and cook on broiler until done.

Mix the rest of the fennel with a little bit of salt, juice of one lemon, pepper, sugar and olive oil and let it stand for 10 minutes. Cut the tomatoes into slices and mix with the chives and trout caviar.

Serve the leaf salad with the grilled trout.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried.

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