Remove the meat of the trout (see my recipe: *)) and cut into small pieces. Peel onion and chop finely. Soak the half roll from yesterday and squeeze it out well. Wash leaf parsley, shake dry and cut finely. All ingredients (300 g cooked salmon meat, ½ squeezed out bun from yesterday, 1 small onion finely diced, 1 / cup finely chopped leaf parsley, 1 egg, ½ teaspoon mild curry powder, 3 big pinches of coarse sea salt from the mill and 3 big pinches of colored pepper the mill) in a bowl, mix / knead well and let rest for 15 minutes. Shape meatballs (4 pieces) with moistened hands, roll in breadcrumbs and fry in a pan with butter lard (1 tbsp) and sunflower oil (1 tbsp) on both sides until golden-brown.