Defrost the filo pastry. Cut the trout fillets into pieces. Wash and blanch the spinach. Refresh under cold water and drain. Place the sheets of filo pastry on the worktop.
Place the trout, capers and spinach on the pastry. Season with salt and pepper and roll into small spring rolls. Bake the parcels in the oven for 15 minutes at 190°C until golden brown and cooked.
Finely chop the dill and mix with the crème fraîche, mustard and horseradish and season with salt and pepper. Peel, deseed and chop the tomato. Halve the olives. Slice the parcels in half, arrange on a plate and garnish with tomato, olives and BroccoCress.