Recipe n°25

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.

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