Fjord Trout Carpaccio with Egg Cream

Fjord Trout is perfect for appetizers since it has a rich taste and a deep red color. A pure taste you can't get enough of.

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Number of servings

Egg cream

Citrus jelly

Crispy bread


  • Cut the Fjord Trout in two long fillets. 

  • Mix salt, pepper and chopped chervil together. Turn the fillets over in the mixture so that they are covered. 

  • Roll the fillets up tightly in plastic (cling film) and freeze for three to four hours.

  • Slice the frozen Fjord Trout thinly and arrange on a plate.

Egg cream 

  • Add the oil in a small pan. Add whole egg yolks and cook at 70°C for 15-20 minutes, until the yolks are getting solid. 

  • Remove the egg yolks and mix with butter to a smooth cream.

  • Season to taste with salt and cayenne pepper.

Citrus jelly

  • Juice and zest lemon.

  • Mix lemon juice, lemon zest and sugar.

  • Add water to make up a total of 400 g of liquid. 

  • Whisk in the agar powder, bring to the boil, and cook while whisking for 30 seconds. 

  • Pour into a form and leave to cool. Pass through a flour sift.

Crispy bread 

  • Preheat the oven to 180°C.

  • Cut the bread in thin slices, then in smaller pieces.

  • Sprinkle with oil and salt, and bake crusty in the oven for 8-10 minutes. 

Serve the carpaccio with the egg cream, citrus jelly and crispy bread.

Tip: Using piping bags to serve the egg cream and citrus jelly makes the dish look even more exclusive.