1 or 2 heads of broccoli depending on their size – 8 Slices of Smoked Trout – 500 gr. of Cherry Tomatoes- 4 Cloves of Garlic – 1 Shallot – Pepper – Salt – Thyme – 1 tsp of Sugar – 5 tbsp of Olive Oil – 5 tbsp of Balsamic Vinegar – 1tsp of Mustard.
Cut tomatoes cherry in two. Place them peel side down in an oven dish. Salt them, sparkle with sugar, thyme, and drizzle with some little oil then cook in low heat oven (100-120 degree) for 20 to 30 minutes
Cut the broccoli into florets and wash them. Boil some water in a pot with two garlic cloves, pepper, and salt in an amount that will allow it to get deep into the broccoli. Put these in the pan and cook for 5 minutes or a little more if you wish them softer. Drain and water with some cold water to preserve their greenness. Keep them warm.
Prepare a vinaigrette: in a bowl mix mustard, oil, and vinegar. Add salt; pepper chopped shallots and garlic.
Arrange the broccoli florets in a dish or individual plates, and drizzle with the vinaigrette.