This recipe serves four people.

Ingredients:

• 450g (1 lb.) - Trout from the Kenauk fish hatchery              
• 30 ml (2 tablespoon) - Red onion              
• 15 ml (1 tablespoon) - Capers              
• 2 - Parsley branch              
• 15 ml (1 tablespoon) - Mustard        
• 30 ml (2 tablespoon) - Seafood sauce        
• to taste - Salt and pepper        
• 2 - Quarters of a lime

Decoration:

• 15 ml (1 tablespoon) - Olive oil              
• 30 g (2 tablespoon) - Chopped tomato         
• 1/2 - Bagel, thinly sliced              
• 1/2 - Avocado              
• 3 - Small bouquets of watercress

Preparation:

• Finely chop the onion, capers, and parsley separately.       
• Take off the skin from the trout fillets.  Chop the trout.  Combine mustard and the seafood sauce.  Add the lime juice.       
• Cut the avocado in two, take off the skin and the pit.  Cut the avocado in thin, long even slices.  Place a slice of bagel on a plate and the chopped trout on top and the avocado placed evenly.  Place the second slice of bagel on top.       
• Decorate with a small bouquet of watercress and the tomato 'concassé' with a little bit of olive oil.