Soy-marinated trout with avocado cream and coriander yogurt

Method

Cut the trout into large cubes and let them marinate in soy sauce for at least 1 hour, preferably overnight.
Remove the trout cubes from the soy sauce and pat them dry with paper towels.
Quickly fry the cubes in oil until they change color, about 30 seconds on each side.
Slice the trout into thin slices.

Preheat the oven to 180 °C.
Slice the baguette thinly and place the slices on baking paper on a baking sheet.
Drizzle with olive oil and bake until crispy and golden, about 8-10 minutes.
Spread some avocado cream, a slice of trout, and a bit of coriander yogurt on each toast, and garnish with fresh coriander.

Tip:If you put the baguette in the freezer for a couple of hours, it will be easier to slice.