An easy and healthy lunch salad of celery combined with the savory and salty taste of trout.
Cut the celery into thin slices and mix with the shallot, mint, parsley, olives, olive oil and white wine vinegar. Season with pepper and salt, not too much because the trout is already quite strong in flavour. Toast the slices of bread in the oven at 180 degrees for about 10 minutes until golden. Divide the bread, salad and pieces of trout on the plates. Garnish with a sprig of mint or parsley and drizzle with olive oil.