1. Peel and core the pear. Cut into small dice, place in a bowl, and drizzle with half of the lemon juice.

2. Peel the onion; chop very finely. Add to the pears.

3. Cut each trout fillet into 3 portions.

4. Prepare the horseradish cream. In a bowl, combine 40g of horseradish, the remaining lemon juice, chilled cream, salt, and white pepper. Beat the mixture with an electric mixer like whipped cream until stiff peaks form. Refrigerate.

5. On small plates, distribute the pear and chopped red onion on each piece of smoked trout and top with a spoonful of horseradish cream. Refrigerate for 15 minutes. Serve with a green salad.