1) Remove the bones from the trout fillet with the help of fish tweezers and then break it up. Transfer it to a mixer and blend it until it becomes creamy.

2) Work the butter to make it creamy and mix it with trout, join a grip of salt, the zest of 1/2 lemon grated, thedill chopped and 2/3 ofchives shredded.

3) Transfer the mixture to a small 20×8 cm pan lined with a sheet of cling film and let it solidify in the freezer for about 20 minutes.

4) Cut the pate diced and serve decorated with pink grapefruit and theOrange peeled and cut into small pieces, the bread in boxes cut into squares and toasted, a pinch of black salt from Cyprus and thechives remained shredded.