Mix 4 tablespoons of extra virgin olive oil with the mustard, maple syrup and lemon juice. Season with salt and pepper and add a few sprigs of dill. Beat well and set aside.

Wash and dry the cucumbers thoroughly and pass them through a special tool to obtain spaghetti.

Arrange the smoked trout fillet on individual plates and place a nest of cucumber spaghetti on top, sprinkle with the previously prepared sauce and complete with the Provolone Provolone Valpadana DOP spicy aged in flakes. Serve.