9 ounces ocean trout fillet (about 1 large), skinned Fine sea salt 6 ounces smoked salmon 3/4 cup (1 1/2 sticks) butter, softened 1/4 cup plus 2 tablespoons lebni 1 1/2 teaspoons chopped fresh parsley 1 1/2 teaspoons chopped fresh cilantro 1 tablespoon chopped fresh dill 1 tablespoon honey 1 1/2 teaspoons yuzu juice, or to taste Pinch of cumin Fresh ground black pepper

Step 1 Heat the oven to 325 degrees. Season the trout with one-fourth teaspoon salt and bake until the flesh just begins to firm and turn opaque, 7 to 8 minutes. Remove the trout immediately to a plate and refrigerate to cool.

Step 2 In a medium bowl, using a whisk or a fork, gently mix together the smoked salmon and butter until the fish is broken up and combined; the salmon should have a nice shredded texture.

Step 3With your hands or a fork, coarsely break up the chilled trout into the bowl with the salmon and mix until incorporated.

Step 4In a small bowl, stir together the lebni, parsley, cilantro, dill, honey, yuzu and cumin. Fold the lebni mixture into the trout until thoroughly combined. Season with one-half teaspoon salt and a generous pinch of black pepper, or to taste. Add additional yuzu to taste if desired.

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