Trout tartare with kelp salt and breadsticks

Ingredients

• 280 g trout fillet, suitable for eating raw, from the fish counter
• 50 g spinach
• 1/2 tsp Mǽr Seaweed Salt
• 6 grinds of pepper
• 50 ml olive oil
• 1 tsp Mǽr Seaweed Salt
• 1 tbsp mayonnaise
• 1 lime, juice only
• 2 spring onions, sliced into thin rings
• 4 grinds of pepper
• 8 breadsticks (grissini)