Make the spirulina emulsion: In a small bowl, combine 2 tablespoons of organic Greek extra virgin olive oil, 1 tablespoon of spirulina, the juice of half a lemon, and a small amount of chopped fermented Fresno chile. Whisk together until emulsified and smooth. Set aside for later.
Prepare the trout sashimi: Take your defrosted Hudson Valley trout and carefully remove the skin. Using a sharp knife, slice the trout against the fibers into thin sashimi-style pieces.
Plate the trout: On a serving plate, arrange the trout sashimi slices in a star-shaped pattern, ensuring even spacing between the pieces for an elegant presentation.
Garnish the dish: Add a sprinkle of zesty capers and freshly chopped cilantro leaves over the trout. Grate lemon zest on top, then place a spoonful of Ōra King salmon roe caviar in the center of the plate as a luxurious finishing touch. Add chopped fermented Fresno chiles around the dish for an extra layer of flavor.
Final touch: Lightly sprinkle flaky salt over the dish to enhance the flavors. Drizzle the spirulina emulsion over the trout sashimi or serve it on the side for dipping.
