Fast and spectacular Smoking right at the table

 A large hermetically sealed jar with pieces of oceanic trout is served on the table. The can is filled with Apple smoke. When you open the smoke spreads around the table, arousing the appetite and creating an unusual aura. You can serve this dish with potato salad, cream sauce decorated with red caviar and shrimp. The extraordinary harmony of products combined with a pleasant smoke from the smoke generator can be perfectly complemented by low-temperature technology. Prepared trout with the technology of sous-vide (sous vide) will have a magnificent texture and a natural rich taste. **Ingredients for trout:** 600 trout 30 mix labrax (2 parts sugar / 1.5 parts salt) 10 chopped dill white pepper for smoke it is better to use professional Smoking guns. **for mustard sauce:** 100 grains of mustard 100 grape seed oil 50 wine red vinegar 60 sugar syrup 5 mustard powder 5 turmeric powder salt, white pepper **for potato salad:** 500 young potatoes 100 sour cream 100 cream 50 shallots 5 spring onions 50 dill 25 cord 5 lemon zest salt, white pepper 100 shrimp (21/25) red caviar micro green **Technology:** salmon preparation Sprinkle 1 fillet of trout with a mixture of globrix, dill and white pepper. 2 Place in a vacuum bag and cook su vid technology at 43C for 20min. 3 after cooking, cool the fish in ice water. **mustard sauce** 1 Soak mustard seeds in water leaving overnight at room temperature. 2 Grind the soaked grains with the addition of sugar syrup and vinegar into a homogeneous mixture. 3 Pour the oil in a thin stream whipping the sauce (if the emulsion is thick, add a little water). 4 after emulsification, add turmeric. Stir the mixture. 5 Season with salt and pepper. 6 it is Advisable to let the sauce infuse for a few days before use. **potato salad** 1 Boil the potatoes in the skin with salt, dill cuttings and a small amount of butter. 2 Chill the potatoes. 3 chop shallots, shnits, green onions and dill into small pieces. 4 Mix the chopped herbs and onions with sour cream and cream, salt and pepper. 5 Mash the potatoes with a fork and add the creamy-spicy mixture. 5 mix well.  **Serving:** 1 Put the salad using a ring with a diameter of 5cm and height of 3cm. On the top put the shrimp. 2 Decorate a plate with mustard sauce and red caviar. 3 Of a vacuum package, remove a few pieces of trout. 4 Place it in a container with a closing lid (can, tray). 5 using a tuxedo gun (smoking gun), or smoke generator, fill the jar with smoke and close the lid. 6 Serve trout in a jar. Open the container in front of the guest and place on a prepared plate.