Finely chop the dried cranberries.
In a saucepan, boil the water with the rosemary.
Remove from heat and add the cranberries. Steep off the heat until they have completely cooled.
Mix the goat cheese with the milk, chives, and chopped trout. Season.
Add the cranberries and mix.

Cut the cucumbers into pieces of about 1 and 1/2 ” to 2 ” (4 to 5 cm).
Trim the edges to form a cube and hollow them out with a Parisian spoon while keeping a bottom and some skin on the edges.
Fill the cucumber cubes with the goat cheese mixture.
Garnish with a mixture of chopped hazelnuts and cranberries and place small pieces of smoked trout on top.