Rye bread croutons, Gruyère cream, trout caviar and currants.
- 4 slices of rye bread
- 150g Gruyère
- 50g milk
- 20g trout caviar
- 1 bowl of currants
- Gruyère: melt in a bain-marie, adding milk. Create a thick cream using an immersion blender.
- Bread: cut the slices of bread and toast them on both sides in the non-stick pan or steak pan.
Place the toasted bread disks on a flat plate, pour a spoonful of cream in the middle of each disk, add the caviar and currants.