Cut the trout into small cubes, cucumber into strips. Mix everything and season with a mixture of oyster and unagi sauces, add salt and pepper to taste.
Put the resulting tartare on a plate in three rings, put poached eggs on top of each of the rings.
Separately, prepare the sauce: add olive oil to the egg yolks, then mix the resulting mass with Dijon mustard, salt and pepper. Pour the sauce over the poached eggs and grill the salamander.
To serve, grill the rye bread and arrange in a circle.