With inspiration from Spanish traditional cooking you can give your trout a twist, here is an interesting dish full of distinctive, contrasting flavours from serrano ham, capers and pickled cucumber.
Preheat the oven to 100 °C.
Place the Fjord Trout on a baking tray with olive oil skin-side down and bake in the oven for 20-25 minutes.
Thinly slice the serrano ham and fry in a frying pan with a little olive oil until it goes crispy, then place on a paper towel to drain.
Add capers and pickled cucumber to the same frying pan and heat gently.
Season the capers and pickled cucumber with olive oil and a little lemon juice.
Arrange the serrano ham, capers and pickled cucumber on top of the Fjord Trout.
Serve the Fjord Trout with lemon zest and a little bit of salt sprinkled on top.