Preparation

Cut the butter into cubes and leave it at room temperature until it reaches the texture of an ointment.
In a planetary mixer or with an electric whisk, whip the butter and a pinch of salt in order to make the mixture white and soft.
Peel and clean the artichokes and spill acidulated water on them, to prevent them from oxidising. Stew them in a pan with garlic, marjoram and a little dill.
Place speck, butter cream, marinated trout eggs and stewed artichokes on the serving dish and decorate with dill as you wish.