Trout, cut into fillets (cleaned, cut the head and fins, remove the backbone and ribs).

Rubbing the inner side of the fillet with seasoning for fish (any You like), squeeze the juice from a lemon directly on the fish, pour soy sauce.

Cover with a plate, to press, from above to put some cargo and put into the refrigerator for a couple hours (at night, fish will not spoil).

Pickled this way the fish get it, cut the desired size piece and place in a steamer for 10 minutes. Possible and in another way, if no double boiler: heat the pan, pour into it the minimum (1 tsp) vegetable oil, pour half a Cup of water, put the fish, cover with lid and soar over medium heat until the water has evaporated - also turns out the steam, not boiled taste and juicy. Take out after 10 minutes, prepared the fish, put on plate, spread on top ogurchinski (it can be different manufacturers, but the name is sure to be "Greek", "Greek", "a La Greek", even). I don't doselevel, but who does not like, you can salt the yogurt.

Sprinkle with dill. Always served with tomatoes (the sweeter, the better) and olives. At its discretion, can add to a dish of greens.