For the pickled spring onion:<\/strong><\/p>\n\n\n\n Cut the onion into julienne strips, salt and add the oregano and lemon juice. Stir and leave for 24 hours to pickle the onion. After 24 hours, remove and drain.<\/p>\n\n\n\n For the B\u00e9arnaise sauce:<\/strong><\/p>\n\n\n\n Start by chopping the shallots finely and adding them to the saucepan with the vinegar and white wine. Bring to the boil and reduce to a third of its volume. Strain and reserve the stock.<\/p>\n\n\n\n Place a bowl in a bain-marie and add the egg yolk, the stock from the shallots and begin to whisk. Once this base is well beaten, start to add the clarified butter and gradually whisk as if it were a mayonnaise. You will see how it will gradually take shape.<\/p>\n\n\n\n We fry the brioche, cut in two, in a frying pan with a little butter. Place the lamb's lettuce or tender sprouts, the smoked trout, the slices of Parmesan and a few spoonfuls of B\u00e9arnaise sauce inside. Finally, add the trout roe and decorate with some chive sprouts.<\/p>","protected":false},"excerpt":{"rendered":" Delicious and easy-to-prepare trout snack.<\/p>","protected":false},"featured_media":19387,"parent":0,"template":"","meta":{"_acf_changed":true,"inline_featured_image":false},"dificultad":[8],"tiempo-de-preparacion":[79],"class_list":["post-19385","receta","type-receta","status-publish","has-post-thumbnail","hentry","dificultad-facil","tiempo-de-preparacion-30-min"],"acf":[],"yoast_head":"\nASSEMBLY<\/h2>\n\n\n\n