Finely chop rye bread. Mix in dill weed, horseradish, smoked salmon, pepper, and melted butter; reserve.
Per order: Apply 1/2 cup crust mixture to flesh side of trout fillet. Broil until trout turns opaque or crust turns golden brown, 4 to 5 minutes. Serve with 1/4 cup Saffron Sauce; garnish with a few saffron threads.
Saffron Sauce Yield: 3 cups (1/4 cup per serving)
Stir together 3 cups each fish stock and cream with 2 pinches saffron. Cook until reduced by half; season with salt and pepper. Reserve.
Source: Courtsey of Clear Springs Foods, Inc.
