Place the salmon trout fillets in a large shallow glass dish and season with salt and pepper. Squeeze two of the lemons and pour the juice over the fish. Pour in the olive oil. Sprinkle with the thyme, bay leaf, and a teaspoon each of the chervil, chives, and dill. Cover, refrigerate for 8 hours, turning the fish from time to time. Cut each trout fillet into 3 slices. Cut the celery heart into matchsticks. Peel the cucumbers and cut into matchsticks. Cook the green beans in boiling salted water for 15 minutes. Drain and rinse with cold water. Cut the mushrooms into matchsticks. In a salad bowl make a vinaigrette with the mustard, vinegar, salt, pepper and cream. Stir in all of the vegetables. Serve the vegetables onto plates and place 3 trout pieces on each bed of salad. Sprinkle with chives.
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3 12-oz salmon trout, cut into pieces
1 celery heart
12 oz green beans
10 oz large mushrooms
2 cucumbers
6 tbsp heavy cream
3 lemons
mustard
1 1/2 tbsp red wine vinegar
6 tbsp olive oil
thyme
1 bay leaf, crushed
1 tsp each of fresh chopped chervil, chives, and dill
