Finely chop the nuts. Wash the limes with hot water and finely grate the skin and squeeze out the juice. Knead the butter with the thyme leaves, the lime zest, the spices, the nuts and the lime juice to a paste. Pour the paste into a freezer bag and roll it flat with a rolling pin. The mass should be 3-4 mm thick. Now put the crust plate in the freezer and cool for about 20 minutes.
In the meantime, the oven is preheated to 180 ° C top / bottom heat. Wash the salmon trout and pat dry. Check again for bones. Salt the fish and place them side by side on a baking sheet lined with baking paper. Then, depending on the size of the trout fillets, the cold crust can be cut and spread over the fillets.
The fish is now baked in the hot oven on the middle rack for 12-15 minutes.
We also have small jacket potatoes and a white wine crème fraîche sauce.
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