Ceviche of brook trout with beetroot, dried egg yolk and samphire

Ingredients

2 fillets of brook trout, boned and skinned
2 pcs. beetroot, cooked and peeled
4 pcs. beetroot mini size
4 pcs. lemons
2 pcs. eggs – separate yolks and whites
300 g salt
100 g sugar
crackers
vinegar

Preparation

Mix the salt and sugar and spread over the yolks. Leave to pickle for 3 days, then dry overnight in the oven at 65 °C. Boil the beetroot in water with caraway seeds, salt and a little vinegar until soft and peel. Cut one beetroot into wedges, the second into strips – just peel the small beetroot. Squeeze 4 lemons and season with a pinch of salt and a pinch of sugar. Cut the brook trout in half and marinate in the lemon marinade for approx. 5 minutes. Grate the dried egg yolks over it with a horseradish grater.