Preheat the oven to 200 degrees.
Knead together bread fleur, flour, Germ de Sel, water and butter.
Grease the cake base with olive oil and then roll out the dough. Sprinkle with rosemary and bake in oven for 15 min.
Trout mousse
Squeeze the lemon.
Cut the trout fillet into pieces and grind it together with the double cream cream cheese and the yogurt. Season with salt, horseradish, juice of one lemon and freshly ground pepper. Refrigerate.
Briefly sauté the sorrel in butter. Arrange the leaves decoratively on four serving plates. Place a tablespoon of the trout mousse on each. Decorate with the cress flowers.
Tip: Use creamy natural yogurt for an even finer result!
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