Cut smoked trout fillet into pieces and heat in some soup or over steam. Cut the still warm cooked potatoes into flakes, salt them delicately and arrange them in soup plates. Top with the warm smoked trout pieces. Sprinkle with grated horseradish and finely chopped rosemary and cover with the prepared butter sauce. Sprinkle with hadn seeds and bake in the oven at high top heat. For the butter sauce, first boil about 60 ml of water with some peppercorns, chopped onions and a dash of vinegar and reduce to a reduction. Then beat the yolks with the reduction over steam until warm, gradually add the warm, clarified butter until a stiff, i.e. quite creamy sauce is formed.
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