Ingredients

Trout

Steelhead trout filet,pin bones removed

184gkosher salt

143gsugar

4g coriander

6g black peppercorns

2gfennel seeds

7gmustard seeds

Whipped yogurt

200g Greek yogurt

15g extra virgin olive oil

3gkosher salt

Nasturtium pesto

180g nasturtium leaves

185g

Extra virgin olive oil

Kosher salt

To serve

Wild spring onion

Large sorrel leaf, stem removed

Wild onion blossoms

Cured trout roe

Method

Trout

Toast all spices until fragrant, then cool. Combine the salt, sugar, coriander, peppercorns, fennel seeds, mustard seeds and pulse in food processor. Wrap the trout filet entirely in cheesecloth and scatter the cure on a tray with an even layer then place the fish skin side down in the cheesecloth on top. Scatter one more layer of the cure on top of the fish and put in refrigeration for 8 hours.

Rinse the filets, pat dry, and air dry in the refrigerator for 8 -12 hours to form a pellicle. Cold smoke the whole filets according to the directions of your smoker for 1 1⁄2 hours, rotating every 30 minutes, or until you’ve achieved the desired smoke flavor. Seal the cured trout at 95 percent in a vacuum bag and return to the refrigerator for at least 2 days, or up to 2 weeks, before serving

Whipped yogurt

Hang the yogurt in cheesecloth overnight to allow excess whey to drain. Place in a bowl and whisk in the olive oil and salt to a thick and fluffed consistency.

Nasturtium pesto

Blanch the nasturtium leaves in salted water for 30 seconds, shock in ice water, drain, squeeze dry. Blend the leaves and olive oil on high speed until it achieves an even consistency. Remove from blender and season to taste with salt.

To serve

Clean onions and trim to desired size. Sear onions in a hot pan with olive oil, season with salt and drain off any excess oil to serve. In a hot pan, sear sorrel for a few seconds in olive oil just to barely wilt. Cut trout 3/4 inch thick and temper for 20 minutes. Cook in combi oven at 53°C with 25% humidity for 2 minutes to warm through. Place two pushes of the nasturtium pesto with an off set spatula on plate. Repeat the same with the yogurt in different directions. Place trout and roe, followed by the onion, sorrel and blossoms.