Salmon Trout Carpaccio

Preparation:

Preparation: Fillet the trout and cut it into very thin small escalopes. Place them in a baking dish, add salt and pepper and sprinkle with oil and lemon. Sprinkle them with finely chopped parsley and dill and cover them with a sheet of tissue paper. After a few hours of maceration, serve them accompanied by curls of butter and warm croutons.