Marinated Trout Rolls

Preparation:

Preparation: Remove any scraps and residual bones from the trout fillet and arrange it on a plate. Sprinkle it with a spoonful of coarse salt, a teaspoon of sugar, half a crushed peppercorn and thyme and mint leaves. Cover the dish with transparent film and place it in a cool place, leaving the trout to marinate overnight. When serving, clean the fillet of the marinade well, arrange it on a wooden cutting board and slice it crosswise, as you do with smoked salmon, obtaining very thin slices. Drain the palmito from the conservation liquid and cut it into logs. Wrap them one by one in a slice of trout, arrange the rolls on a bed of lamb's lettuce and lettuce, peeled. Complete the dish with rings of spring onion and, if desired, with slices of palmito and radishes. Season with 3 tablespoons of lemon juice emulsified with 8 of oil, with a pinch of salt and a grind of pepper. Serve immediately.