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Recipe developed by @juliesmatblogg
Cut the fish into thin slices and then into small pieces of approx. ½ cm. Put in a bowl and let cool.
Rinse the fennel and divide it in half. Cut the lower part of the stem. Cut it into small pieces and put in a bowl and squeeze lemon juice over it. Fill with cold water. Leave to marinate for 15-20 minutes
Add the olive oil, lemon balsamic vinegar, salt & herb mix for fish. Season with more salt and lemon balsamic vinegar if needed. Pour the marinade over the fish and mix well. Let rest for 5 minutes, before dividing the fish into four serving bowls
Spread the trout or salmon eggs on top. Finish with a little dill on top
