Difficulty:[usr 1]
Using a 10 cm cookie cutter, cut circles out of the brick pastry.
Using a brush, brush each round with melted butter on each side, arrange them on a silpat or baking paper, spend 8 minutes in the oven at 180°C., remove as soon as they are golden brown, set aside on a grid.
Peel and seed the tomato, cut it into small dice.
Chop 1 tbsp dill, keep the rest for decoration.
Prepare a caramel with 5 sugar cubes and 1 cl of water, let it brown well, deglaze with 1 tsp of balsamic vinegar.
Arrange a hint of taramasalata on each plate base, place a circle of pastry on top, garnish with diced tomato mixed with the chopped dill. Then place another disk, garnish it with taramasalata (using a pastry bag), put another disk back and place smoked trout on top, finish with a disk.
Circle with balsamic caramel, garnish with sprigs of dill.
