Sea Trout sandwich / Apple creme fraiche

Ciabatta bun: 1/2 each Apple creme fraiche: 2 TB Cured sea trout: 85 grams Cured trout salad: 1 cup Meyer lemon vinaigrette: 1 TB Lemon or olive oil to taste --------------------------------------------------------------- Apple creme fraiche: Creme fraiche: 100 grams Apple brunoise: 20 grams Celery: 10 grams White rum: 4 grams Black peppercorns: 1 gram Salt: 4 grams Sugar: 2 grams Lemon juice: 2 grams Lemon zest: 1 lemon to taste