Ingredients (serves 2)
100g smoked ocean trout* (store-bought)
¼ fennel, thinly shaved + fronds for garnish
1 bunch asparagus
2 radishes, thinly sliced
Micro herbs, chervil
Horseradish Crème
2 tablespoons horseradish cream* (store-bought)
¼ cup crème fraiche
Method
- For horseradish cream, mix ingredients and set aside.
- Place asparagus in boiling water over medium heat and blanch for 2-3 minutes pending thickness. Remove from heat and cool under cold water.
- Shave fennel and radish using a mandolin if you have one, otherwise slice fennel and radishes thinly.
To Serve
Divide and spread horseradish crème in a semi-circle on the side of each plate. Arrange sliced fennel on top and place three folded slices of trout in three sections on top of the fennel. Arrange five asparagus spears and seven radish slices around the smoked trout and garnish with fennel fronds and chervil and serve.
Chef's Notes
*You can use smoked salmon if preferred.
